Pagano Family Holiday Pumpkin Butter

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Nutritional Info
  • Servings Per Recipe: 192
  • Amount Per Serving
  • Calories: 20.8
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 33.0 mg
  • Total Carbs: 4.3 g
  • Dietary Fiber: 0.1 g
  • Protein: 0.1 g

View full nutritional breakdown of Pagano Family Holiday Pumpkin Butter calories by ingredient
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This recipe makes 6 pints or 12 half-pint jars. Serving size is 1 tbsp of pumpkin butter. Great to jar and give as gifts! This recipe makes 6 pints or 12 half-pint jars. Serving size is 1 tbsp of pumpkin butter. Great to jar and give as gifts!
Number of Servings: 192


    12 cups, cooked, mashed and pureed pumpkin (or 6 cans pumpkin puree, b sure it's NOT canned pumpkin pie mix)
    4 1/2 cups granulated Splenda
    4 tbsp pumpkin pie spice
    6 pinches of salt
    6 pint (or 12 half-pint) jars and lids sterilized
    Hot water canner or large, covered pot


To cook a pumpkin, cut it in half or quarters, scoop out all the seeds and pulp. Place pumpkin parts, insides down, in a baking dish (or dishes as needed) and put one cup water in each dish you use. Cover loosely with foil and bake at 375 degrees F for a minimum of 1 hour or until pumpkin insides are soft and easily mashed. Let cool until able to handle. Scoop out the insides and mash well. Puree in batches or with a hand blender.

In a large pot, mix together the pumpkin puree, Splenda, salt, and pumpkin pie spice and bring to a boil over medium-low heat, stirring regularly to prevent bottom from burning. This should take about an hour. Let it boil for 5-10 minutes, stirring constantly.

Prepare canner as directed OR fill a large lidded pot with enough water to cover the jars and bring to a rolling boil.

Portion the mixture out amongst the sterilized jars, working in batches if using half-pint jars. Wipe the rims with a clean cloth and close jars with clean lids, twisting until finger tight.

Working in batches, if necessary, carefully place a few filled and closed jars into the pot (Make sure you use tongs or other appropriate canning tools!). Put on the lid and let it cook for ten minutes. Remove jars from the water and let stand on the counter for 24 hours. You should hear little pops of the lids setting after a few minutes out of the water. Any jars that do not set properly should be emptied, the contents reboiled, jar sterilized and you may try to can it again using a NEW, sterilized lid insert.

After 24 hours standing, unscrew lid rings and wipe off any left over water. Make sure all lids are depressed to insure proper sealing. Screw the lid rings back on tightly and store in the cabinets as you would other unopened jelly jars.

The pumpkin butter will last one year from the canning date unopened. Once it is open, store in the refrigerator for up to one month.

Serving Size: Makes 6 pint jars or 12 half-pint jars. 192 tbsps total. 1 tbsp = 1 serving.

Number of Servings: 192

Recipe submitted by SparkPeople user MRFLIBBLEISVRYX.

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