From-scratch pumpkin butter from Instant Family Meals: Delicious Dishes from Your Slow Cooker, Pressure Cooker, Multicooker, and Instant Pot® (page 165) by Sarah Copeland

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kshell on March 10, 2024

    Having made twice now, I really like the depth of flavor this has thanks to the coconut sugar. I like that it makes enough to freeze and is a "pumpkin" recipe with actual pumpkin in it, not just pumpkin spice. I could see where this is a tricky thing to eat though. It is not as sweet as jam and straddles a sweet/savory line. I think room temp would be good with a cheese platter. I happily eat it on buttered toast for breakfast.

  • tarae1204 on March 28, 2021

    I made this with an end of season pumpkin that I had no other use for, and it produced a flavorful but slightly pulpy pumpkin butter. The texture was off putting as a spread. I finally used it in a recipe for pumpkin buckwheat buttermilk pancakes from the Kitchen Bytes blog.

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