Harvest Pumpkin Butter

"This is fabulous on english muffins or most any type toast."
photo by HokiesMom photo by HokiesMom
photo by HokiesMom
photo by Debbwl photo by Debbwl
photo by Outta Here photo by Outta Here
Ready In:
1hr 15mins
1 1/4 cups




  • In a small saucepan, combine all the ingredients.
  • Mix well.
  • Bring to a boil, stirring frequently.
  • Reduce heat and simmer uncovered for 15 minutes or until thickened.
  • Refrigerate for at least 1 hour.
  • Serve.

Questions & Replies

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  1. Debbwl
    Such an easy change of pace. Made as written and served on oatmeal bread yam. Liked the use and flavor of molasses in this recipe. We did find it just a bit sweet, next time may try cutting the honey in half. Use for gift giving??? Thanks so much for the post.
  2. GIBride01
    Very nice spread. On the sweet side, I used a bit less honey than called for, will probably cut back a bit more next time, just per my preference. Loved the molasses flavor. Quick and easy, will make again!
  3. HokiesMom
    What a winner of a recipe you have here CB!! The addition of the molasses takes this pumpkin butter above all other recipes out there! I just wanted to eat it right off the spoon after cooking! Can't wait to serve it on pancakes in the morning but I swear I could eat this like applesauce I love the flavors so much! Made for Sweet Traditions tag event in the Cooking Games with Friends forum! Woohoo - I'm one lucky gal for tagging this recipe!
  4. Sydney Mike
    AN ABSOLUTELY GREAT SPREAD! We really enjoyed the use of molasses in this keeper of a recipe, & I now have it in my gifts for the holidays cookbook! Many thanks! [Taggd, made & reviewed in 1-2-3 Hit Wonders]
  5. Outta Here
    Ditto everything LonghornMama said! Very easy and the molasses really adds to the flavor. I have always used brown sugar, but this is MUCH better! I am looking forward to trying it on French Toast! UPDATE: Tried this on French toast made with Anme's Recipe #250385, and it was delicious!



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