Pumpkin Butter
Maria’s Homemade Microwave Pumpkin Butter
- Scant 1/4 cup brown sugar
- 1/4 cup water
- 1/2 teaspoon allspice
- 1/4 teaspoon ginger
- 1/4 teaspoon clove
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 1/2 cups (15 oz) canned pumpkin (NOT pumpkin pie filling mix)
** The above measurements are approximations. I usually just eye-ball everything according to my tastes.
- Combine everything except pumpkin in microwave-safe bowl. Mix well, and microwave on high for three minutes.
- Remove from microwave (Carefully!) and stir really well.
- Stir in pumpkin well, and microwave on high 5 minutes.
- Remove from microwave (Even more carefully!), stir, and let cool.
{ 11 comments… read them below or add one }
wow, this sounds splendid!
i’m definately making this soon.
how much does this recipe yield?
Donna,
The amount in that jar – maybe a cup?
Kath
haha. okay thanks! i actually just made this and it’s great! thanks so much.
i just made this and all i can say is mmmm!
Sounds great! Any ideas on cooking time for this on a normal stove? We don’t have a microwave…usually a good thing actually but would love to give this a try!
kelly ,
I would say cook on the stove top over medium until it’s thick and bubbly. Maybe even on a lower temp.
Kath
Kath, this is DELISH. Any idea how long it will stay good for? I think it will be great for Passover, but that is a few weeks away….
I’m glad I finally noticed this recipe! I’ve been wanting to try your famous tempeh sandwich but thought pumpkin butter was something I was not finding in the store. Doh!
You can also try apple juice or apple sauce instead of water. Delicious! (Any time of year!!)
wow- never thought i would like pumpkin butter(hate the “pie”)…..but i am amazed! just had it on a brown rice cake w/ cashew butter- reallllllly good. i started out omitting the ginger, then when i tasted it i realized that i overdid the allspice so i added grated fresh ginger, a tiny bit of vanilla paste, and a dash of salt. perfect!
now i need to summon the courage to try it on a sam w/ *raw* tempeh! not so sure about how that sounds but i need to be brave!
Hi Kath!
I love your website and your oatmeal!
Just wanted you to know there was an entirely more decadent way of making pumpkin butter if ever you are interested! I come from QC Canada where maple syrup is a staple, and i make it by slowly simmering (and therefore cooking until soft) my FRESH pumpkin or butternut squash STRAIGHT into an entire can of maple syrup. No water, no sugar no nothing. Squash, maple syrup and one or two sticks of cinnamon (easier to remove and better than powdered). Once the squash has cooked, mash it or electric mixer it and spoon it piping hot into sterilized mason jars to keep for months in the cupboard! You really have to do yourself a favor and try this on one of your hubby’s bagels with a lil cream cheese!