I received product samples from sponsor companies to aid in the creation of this easy 20-minute pumpkin butter for #PumpkinWeek. All opinions are mine alone.
All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you, sponsors, for providing the prize packages. Don’t forget to enter the giveaway below!
If you love pumpkin recipes, then you are going to love my super easy 20-minute pumpkin butter. It is made similar to apple butter or any kind of jelly you use on biscuits and toast.
For me, pumpkin butter is my favorite among all the butters. I first had it when I went to the Loveless Cafe in Nashville, TN. My husband took us there for lunch and while I was not impressed with their fried chicken, I was impressed with the biscuits and delicious pumpkin butter that they brought to the table.
I knew right then and there that I was going to experiment this fall with various recipes until I came up with a good one — and I believe that I have hit the nail on the head with this 20-minute pumpkin butter.
How to Make 20-Minute Pumpkin Butter
Take all of your ingredients and add them to a large pot on the stovetop and cook over medium heat until it begins to bubble.
Reduce the heat to simmer and cook uncovered for about 15-20 minutes.
If you have more time and want to deepen the flavor of the pumpkin butter even more, you can let it cook another 15 minutes or so.
Now, transfer everything to glass jars and either give it as gifts or store it in your fridge until you are ready to use. You can freeze it for a couple of months and you can also leave it in the fridge for almost a month.
It is so good on toast! You will love the depth of flavor in this super easy 20-minute pumpkin butter.
- 1 28 ounce can of pumpkin puree
- 2/3 cup of brown sugar
- 1/4 cup of grade a maple syrup
- 1/2 cup of unsweetened apple juice
- 1 tablespoon of lemon juice
- 3 tsp pumpkin pie spice
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of salt
- Add all of the above ingredients in a sauce pan and stir to combine.
- Cook over medium to medium high heat for 20 minutes.
- Remove from the heat and allow it cool for a bit.
- Ladel into clean canning jars and either freeze or place in the fridge until ready to use.
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Amount Per Serving: Calories: 128 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 144mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 3g Sugar: 26g Sugar Alcohols: 0g Protein: 1g
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PRIZE#2 SWEETS & TREATS
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PRIZE#4 CABOT CREAMERY CO-OPERATIVE
Cabot is giving one winner a gift box of assorted Cabot cheeses.
The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.
Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge.
These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up.
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Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages.
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Enjoy these #PumpkinWeek recipes from our bloggers:
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Copycat Starbucks Pumpkin Cream Cold Brew from Food Above Gold
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Spooky Sugar Pumpkin Shake from For the Love of Food
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Pumpkin Breakfasts & Baked Goods:
3-Ingredient Cheater Pumpkin Muffins from Shockingly Delicious
Chocolate Chip Pumpkin Muffins from The Bitter Side of Sweet
Pumpkin Butter from Everyday Eileen
Pumpkin Butter from Jen Around the World
Pumpkin Caramel Pecan Muffins from Red Cottage Chronicles
Pumpkin Coffee Cake from It Bakes Me Happy
Pumpkin Cream Cheese Stuffed French Toast from Sweet Beginnings
Pumpkin Donuts with Brown Butter Glaze from The Crumby Kitchen
Pumpkin French Toast with Maple Butter from Cheese Curd In Paradise
Pumpkin Spice Cinnamon Roll Cake from Love & Confections
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Savory Pumpkin Recipes:
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Pumpkin Herb Cheese Ball from The Spiffy Cookie
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Amish Pumpkin Bars with Cream Cheese Frosting from Palatable Pastime
Gluten Free Pumpkin Snickerdoodles from Frugal & Fit
Mini Pumpkin Bundt Cakes from Big Bear’s Wife
Mini Pumpkin Cheesecake Bites from The Beard and The Baker
Mini Pumpkin Spice Trifles from My Sweet Zepol
Pumpkin Oatmeal Cream Pies from A Kitchen Hoor’s Adventures
Pumpkin Pie Fudge from Kelly Lynns Sweets and Treats
Pumpkin Pudding from Cindy’s Recipes and Writings
Pumpkin Spice Biscotti from Creative Southern Home
Pumpkin Spice Cupcakes with Vanilla Bean Buttercream from Family Around the Table
Pumpkin Sprinkle Cookies from Daily Dish Recipes
Soft Pumpkin Cookies with Cream Cheese Frosting from Blogghetti
Spiced Pumpkin and Apple Cakes from Karen’s Kitchen Stories