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Pumpkin Butter

From Alfreda Sauer - Mt Carmel, ND - 1988
Great for toast, sandwiches, pancakes, etc.
Print Recipe

Ingredients
  

  • 7 cups pumpkin, cooked and mashed
  • 5 cups sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon cloves
  • ⅓ teaspoon allspice

Instructions
 

  • Combine all ingredients in a large pot. Cook until thick and bubbly.
  • Ladle into jars or another freezer safe container and store in the fridge or freezer.
    **Canning is not recommended due to updated food safety guidelines.

Notes

Yield: 3-4 pints or 6-8 half pint or small jam jars
To Increase Recipe, use: 10 cups pumpkin, 7 cups sugar, 3 tsp cinnamon, 3/4 tsp allspice, 1½ tsp cloves. Yield: 5-6 pints