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    Kansas Country Living Magazine
    Home » Pumpkin Butter &/or Pumpkin Pie Filling
    Recipes

    Pumpkin Butter &/or Pumpkin Pie Filling

    Carol DorrBy Carol DorrAugust 20, 20201 Min Read
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    Jump to Recipe Print Recipe

     

    Pumpkin Butter &/or Pumpkin Pie Filling

    Rebecca Howard
    October 2018
    Print Recipe Pin Recipe
    Course Dessert, Side Dish
    Cuisine American

    Ingredients
      

    • 4 cups canned pumpkin
    • 3 1/2 cups sugar
    • 1 1/2 cups honey
    • 1 cup orange juice
    • 1 1/2 tsp. ground cinnamon
    • 1/4 tsp. ground allspice
    • 1/2 tsp. cloves
    • 1/2 tsp. salt

    Instructions
     

    • In a large heavy pot, mix all ingredients together and cook to 190 F on a candy thermometer, stirring occasionally. Ladle into clean, sterilized jars, seal with lids and invert for 5 minutes. Turn jars back over (be careful — jars will be hot). Allow to cool completely.
    • To make pie filling with this recipe: Mix full batch of prepared pumpkin butter with 3 beaten eggs and 1 can of evaporated milk. Bake filling in 2 unbaked pie shells at 350 F for about 90 minutes or until filling is set. Makes 2 pies.

    Notes

    Note: Pumpkin Butter can also be stored in airtight containers in the refrigerator.
    Seasonal fall flavors meld in this recipe. Spread it on toast or use it to make a rich, darker version of pumpkin pie! Recipe courtesy Becky Walters of Walters’ Pumpkin Patch (www.thewaltersfarm.com).
    Tried this recipe?Let us know how it was!
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