Recipe by Kittencal@recipezazz
This is so yummy on toast or English muffins instead if regular butter.
Top Review by BothFex
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 recipe #66769) 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.
- 1 cup pumpkin puree
- 1⁄2 cup honey
- 1⁄4 cup molasses
- 1 tablespoon fresh lemon juice
- 1 teaspoon cinnamon (or to taste)