Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (15 oz each) cans Hy-Vee pumpkin or 3-1/2 cups Homemade Pumpkin Puree | ||
| ¼ c. water (if using canned pumpkin or if pumpkin puree is as thick as canned pumpkin) | ||
| 2 c. Hy-Vee granulated sugar | ||
| ¼ c. Hy-Vee lemon juice | ||
| 2 tsp. Hy-Vee cinnamon | ||
| ¾ tsp. Hy-Vee ginger | ||
| ½ tsp. Hy-Vee cloves | ||
| ½ tsp. ground allspice | ||
| ¼ c. ground Hy-Vee pecans |
Directions
- In a heavy large saucepan combine pumpkin, water (if needed), sugar, lemon juice, cinnamon, ginger, cloves and allspice. Heat and stir over medium-high heat until pockets of steam begin to escape from the thick mixture.
- Reduce heat to medium-low. Simmer, stirring almost constantly, for 20 minutes.
- Stir in pecans; cook and stir 5 to 10 minutes more or until mixture holds the shape of the spoon when drawn from the edge of the pan to center and does not immediately flow back.
- Remove from heat. Cool about 1 hour. Cover and refrigerate up to 2 weeks. Or, transfer to jars or freezer containers, leaving 1/2 inch between level of pumpkin butter and top of jar for expansion; freeze up to 3 months.
Nutrition facts
Servings
60 Calories per serving
Amounts Per Serving
- Total Fat: 0.5g
- Cholesterol: 0mg
- Total Carbohydrates: 13g
- Protein: 0g
Daily Values
0%
Vitamin A 70%
0%
Vitamin C 0%
0%
Iron 2%
0%
Calcium 0%
Recipe Source:
Hy-Vee Seasons Fall 2010, Hy-Vee HealthMarket, November 2010.