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.
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- 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
- 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.
- 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
Reviews for Harvest Pumpkin Butter
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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 Mar. 11, 2012
"This was tasty! I used it in another recipe that called for pumpkin butter. Worked really well!"