Delicious Pumpkin Butter (Fat Free)

Total Time
Prep 5 mins
Cook 15 mins

This is so yummy on toast or English muffins instead if regular butter.


  1. In a small saucepan combine all ingredients; mix well bring to a boil, stirring frequently.
  2. Reduce heat to low and simmer uncovered for about 15 minutes or until thickened.
  3. Cool and refrigerate for 1 or more hours before serving.
Most Helpful

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.

BothFex March 17, 2005

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.

FrenchBunny April 25, 2010

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]

Sydney Mike March 02, 2009