Pumpkin spread

    15 min

    A deliciously sweet, lightly spiced spread made with pumpkin puree. Spread thickly on bread, muffins, bagels or anything you fancy. It makes a great addition to the breakfast table.

    36 people made this

    Serves: 80 

    • 875g pumpkin puree
    • 900g caster sugar
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon ground ginger
    • 1/8 teaspon ground allspice or ground cloves
    • 2/3 (11g) sachet powdered gelatine

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a 2 litre saucepan, combine the pumpkin, sugar, spices and gelatine; mix well.
    2. Place over medium high heat and bring to the boil. Reduce heat and simmer, stirring constantly for 5 minutes.
    3. Transfer to sterile containers and chill in the refrigerator until serving.

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    Reviews & ratings
    Average global rating:

    Reviews in English (29)


    Great recipe! I reduced the sugar to no more than equal to the amount of pumpkin. And I substituted a cup of brown sugar as well. This was simple and quick!  -  08 Nov 2002  (Review from Allrecipes US | Canada)


    Wonderful recipe! Very quick and easy to make. I, too, substituted brown sugar for 1 of the cups of sugar and it came out great! A nice addition to my holiday baskets!  -  04 Sep 2006  (Review from Allrecipes US | Canada)


    I rated this 5 stars because it is a great base recipe. I made it exactly as stated, but next time will make some changes. I found it to be sweeter than I like, so next time I'll be lowering the amount of sugar by about half. I also like butters a bit thicker so will be cooking it a bit longer as well. But all in all, it is a wonderfully easy, quick, tasty recipe.  -  19 Jan 2011  (Review from Allrecipes US | Canada)