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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 466.3
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 871.9 mg
  • Total Carbs: 119.2 g
  • Dietary Fiber: 4.3 g
  • Protein: 2.7 g

View full nutritional breakdown of 1-2-3 Pumpkin Butter for pumpkin pies calories by ingredient
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1-2-3 Pumpkin Butter for pumpkin pies

Submitted by: PERPETUALPLUM

Introduction

I'm always looking for a way to easily remember proportions for cooking. Because we grow pumpkins and winter squash every year, I make pumpkin butter and freeze it to use in pies and breads. This is a simple 3 ingredient butter made from fresh pumpkin puree. I'm always looking for a way to easily remember proportions for cooking. Because we grow pumpkins and winter squash every year, I make pumpkin butter and freeze it to use in pies and breads. This is a simple 3 ingredient butter made from fresh pumpkin puree.
Number of Servings: 2

Ingredients

    3 cups of fresh pumpkin puree
    1 cup granulated sugar sugar
    2 tsp pumpkin pie spice

Tips

Butternut squash makes delicious pumpkin butter. If you are using pumpkin, use a sweet pumpkin rather than the classic jack o'lantern pumpkins.


Directions

This recipe calls for fresh pumpkin. I cut open the pumpkin, remove all the seeds and stringy material, cut it up in even sized chunks and place them in a pot with water. I boil the pumpkin on medium heat until the pumpkin is soft. I drain the water from the pumpkin and let the pumpkin cool to the touch.

Use a spoon to scrape the insides of the pumpkin from the shell. I use a cuisinart with a blade to puree the pumpkin.

In a stew pot, combine 3 cups of puree with 1 cup sugar and 2 tsp pumpkin pie spice. Cook the mixture on low-medium heat until it thickens up, about a half an hour.

This recipe makes enough for 2 pies. Note: I only have to add eggs and evaporated milk to make a filling.

Serving Size: Makes enough for 2 pies

Number of Servings: 2

Recipe submitted by SparkPeople user PERPETUALPLUM.





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