Pumpkin Butter I was inspired to find this recipe when I saw little jars of this for sale at a farm on Sauvie Island. Don't know which farm, didn't buy any of the jars, but did realize I was going to have a dozen sugar pumpkins out back... Ingredients 1 can pumpkin puree (or cooked pumpkin, 29 ounces) 3/4 cup apple juice 2 teaspoons ground ginger 1/2 teaspoon ground cloves 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 1/2 cups white sugar There's no Butter In It. Put the pumpkin, apple juice, spices and sugar (um, that's everything) in a large saucepan. Stir well. Bring to a boil. Reduce heat, simmer 30 minutes or until thick. Stir frequently, don't let it burn. Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch of the top. Remove air bubbles, wipe jar rims. Cover with metal lids, screw on bands. Process in a boiling water bath for 10 minutes. Notes and Hints and Stuff Not from a can! If you want to make your own pumpkin, scoop out the seeds and set aside for making roasted pumpkin seeds. Then set the pumpkin in a casserole dish with about 1" of water in it, and bake in the oven until soft and scoopable. Scoop. Boiling Water What? It's a canning method. See "Canning Tips and Tricks" for more information.