Harvest Pumpkin Butter Recipe
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.
- 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
- 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.
1 serving (2 tablespoons) equals 79 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 21 g carbohydrate, trace fiber, trace protein.
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