Pumpkin butter

READY IN: 50mins
Recipe by Manda

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!

Top Review by AwShucks

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!

Ingredients Nutrition

Directions

  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.

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