Delicious Pumpkin Butter (Fat Free)
This is so yummy on toast or English muffins instead if regular butter.
- Ready In:
- 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.
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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.
We really loved this. My fiance and I are both huge fans of pumpkin, and as much as we love pumpkin butter it's hard to find good ones at the store... so when I found this, I knew we had to try it! I made this exactly as written, except that I scaled the recipe to make 1 1/2 cups so I could use up the leftover canned pumpkin that was languishing in our fridge. With its wonderful balance of flavors, I wouldn't change a thing. Thanks, KITTENCAL, for a great pumpkin butter!