Prep 5 mins
Cook 15 mins
This is so yummy on toast or English muffins instead if regular butter.
- 1 cup pumpkin puree
- 1⁄2 cup honey
- 1⁄4 cup molasses
- 1 tablespoon fresh lemon juice
- 1 teaspoon cinnamon (or to taste)
- In a small saucepan combine all ingredients; mix well bring to a boil, stirring frequently.
- Reduce heat to low and simmer uncovered for about 15 minutes or until thickened.
- Cool and refrigerate for 1 or more hours before serving.
Made this again for another fall buffet. This time I added a bit of lemon zest and cut back a bit on the honey. I then mixed it with sour cream and sweetened cream cheese and piped it into choux puffs (Jessica C's Profiteroles (Choux Puffs)) to make pumpkin profiteroles. Mounded them on a plate and drizzled caramel over all. Sinful little bites that are just too easy to plow through- not a one was left. Thanks Kittencal for this lovely versatile recipe.
Did as the recipe instructs and it turned out just delicious. Real tasty on my English muffins. I didn't find it too much lemon at all. I don't think I have done a recipe of yours Kittencal that I don't like. It made more than 1 cup though as you posted which is great because I don't see it lasting too long. Is it breakfast time yet? Thanks Kittencal Just made another batch now. April 20,2010 This time doubling the recipe so I could use up the whole can, so it was minus 1 oz. of pumpkin so I just used a tiny less of the honey and molasses and it turned out delicious once again. I will be bringing my parents a few small jars, I know they will love it. Let me thank you Kitten on their behalf.
OUTSTANDING SPREAD, THIS! Made it just for the 2 of us to taste-test, & it definitely passed muster, so I'll be making this again when one of my monthly groups gets hosted here! Definitely a winning recipe! Thanks for posting it! [Tagged, made & reviewed in I Recommend]