Pumpkin Butter &/or Pumpkin Pie Filling
- 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
- 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.
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!