Pumpkin butter

"Easy recipe for a healthy and tasty alternative to butter for topping breads, pancakes, muffins, whatever! I really love this spread on top of home-made french toast...mmm!"
 
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photo by  Pamela photo by  Pamela
photo by Pamela
Ready In:
50mins
Ingredients:
6
Yields:
2 cups
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ingredients

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directions

  • In small sauce pan, combine pumpkin, applesauce, sugar, cinnamon and ginger.
  • Bring to a boil; reduce heat to low and simmer, uncovered, stirring often to prevent scorching, 45 min.
  • or until mixture becomes very thick.
  • Stir in lemon juice.
  • Let cool, then spoon into tight-sealing container and refrigerate.
  • Will keep in the refrigerator up to 2 weeks.

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Reviews

  1. I have this simmering on the stove. It's going to be great! I used brown sugar splenda & powdered "True Lemon" instead of fresh, and just threw in the spices -- added cloves & nutmeg. I also sprinkled over and stirred in about 1/4 tsp. of Xanthan gum powder. It gives things a nice, creamy, buttery 'mouth feel' without all those calories. YUM!
     
  2. On impulse, I recently bought a jar of pumpkin butter at a Williams Sonoma jar for $9.95!! Read the ingredients and thought I must look it up on my favorite website, Recipezaar. Found this one, and w/o a doubt it rivals my recent purchase!!! It's terrific..my Dad is diabetic, so I made it with my homemade applesauce with Splenda, and also used Splenda's new brown sugar..Very good...Thanks for a great recipe!!!
     
  3. Very tasty spread! I made a half recipe and really enjoyed it. Sweet, but not too sweet. It's like spreading pumpkin pie on your toast.
     
  4. First time I made this and it is AWESOME!!! I altered this a bit by using the left over pulp from the apple cider I made. I absolutely will make this again!!! I then added the same amount of ginger and cinnamon as this recipe calls for, but substituted 1-1/2 teaspoons of dehydrated lemon peel for the lemon juice. By using the left over pulp this only took 15 min. to thicken to the right consistency. the apple cider recipe can be found on this site as well (Grandma's Apple cider- non alcoholic)
     
  5. Very nice and tasted great on my bread machine pumpkin bread. The only thing I did was add 1/4 tsp of salt to bring out the sweetness and used only one tbsp of lemon juice. My husband loved it. Thanks, Carole in Orlando
     
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Tweaks

  1. First time I made this and it is AWESOME!!! I altered this a bit by using the left over pulp from the apple cider I made. I absolutely will make this again!!! I then added the same amount of ginger and cinnamon as this recipe calls for, but substituted 1-1/2 teaspoons of dehydrated lemon peel for the lemon juice. By using the left over pulp this only took 15 min. to thicken to the right consistency. the apple cider recipe can be found on this site as well (Grandma's Apple cider- non alcoholic)
     

RECIPE SUBMITTED BY

I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!) I love the outdoors, and pride myself on being the master griller on the fire pit. My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"
 
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