Harvest Pumpkin Butter Recipe

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Stir up a fresh alternative to traditional apple butter by making this scrumptious spread. "It's yummy on English muffins or any kind of toasted bread," details subscriber Marlene Muckenhirn of Delano, Minnesota.
TOTAL TIME: Prep: 10 min. + chilling Cook: 15 min.
MAKES:10 servings
TOTAL TIME: Prep: 10 min. + chilling Cook: 15 min.
MAKES: 10 servings


  • 1 cup canned pumpkin
  • 1/2 cup honey
  • 1/4 cup molasses
  • 1 tablespoon lemon juice
  • 3/4 teaspoon ground cinnamon
  • English muffins, split and toasted

Nutritional Facts

2 tablespoon: 79 calories, trace fat (trace saturated fat), 0mg cholesterol, 4mg sodium, 21g carbohydrate (19g sugars, trace fiber), trace protein


  1. In a small saucepan, combine the first five ingredients. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15 minutes or until thickened.
  2. Refrigerate for at least 1 hour. Serve on English muffins. Yield: 1-1/4 cups.
Originally published as Harvest Pumpkin Butter in Country Woman September/October 1999, p41

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Reviewed Oct. 20, 2013

"This recipe was quick and tasty; however it's really sweet. I cut back on the honey when i made it a second time."

Reviewed Nov. 29, 2012

"This was very simple and quite tasty. I used pumpkin pie spice as well as cinnamon. I plan to make more to give as Christmas gifts."

Reviewed Mar. 11, 2012

"This was tasty! I used it in another recipe that called for pumpkin butter. Worked really well!"

Reviewed Nov. 14, 2011

"It's quick, easy, and delicious. As good as, if not better than, anything you'll find at a farmer's market or orchard store and way cheaper to make."

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