Harvest Pumpkin Butter Recipe
- 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.
2 tablespoons: 79 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 21g carbohydrate (19g sugars, 0 fiber), 0 protein.
Reviews for Harvest Pumpkin Butter
"This recipe was quick and tasty; however it's really sweet. I cut back on the honey when i made it a second time."
"This was tasty! I used it in another recipe that called for pumpkin butter. Worked really well!"
"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."