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Harvest Pumpkin Butter

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
    1-1/4 cups


  • 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 Facts
2 tablespoons: 79 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 21g carbohydrate (19g sugars, 0 fiber), 0 protein.

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Average Rating:
  • teenamombear
    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.

  • bereitbach
    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.

  • sewmom8
    Mar 11, 2012

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

  • gardenchris
    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.

  • hanh5nguyen
    Dec 28, 2008

    No comment left