Pumpkin butter

Total Time
5 mins
45 mins

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

5 5

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!

5 5

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!!!

5 5

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.