Harvest Pumpkin Butter
Total TimePrep: 10 min. + chilling Cook: 15 min.
- 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.
Nutrition Facts2 tablespoons: 79 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 21g carbohydrate (19g sugars, 0 fiber), 0 protein.
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.
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.
Mar 11, 2012
This was tasty! I used it in another recipe that called for pumpkin butter. Worked really well!
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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