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Quick and Easy Pumpkin Butter
Make this quick and easy pumpkin butter from canned pumpkin puree, saving yourself time in the kitchen. It's perfect for topping pancakes and waffles, toast and muffins, and more!
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Breakfast, Dessert, Snack
Cuisine:
American
Diet:
Vegetarian
Servings:
4
Calories:
114
kcal
Author:
Darcy Baldwin
Equipment
1 Sauce Pan
Ingredients
2
Cups
pumpkin puree
Standard can is approximately 15 oz or 2 cups
1/2
cup
apple juice
3
tablespoons
honey
1
teaspoon
pumpkin pie spice
(optional)
1/4
cup
brown sugar
Instructions
Blend all ingredients in a saucepan on low heat
Simmer for 15 minutes
Serve warm if desired
To Store
Allow to cool
Place in a canning jar or other airtight container for up to a week in the fridge.
Video
Notes
This is good for about two weeks in the fridge, and six months in the freezer.
Alternative uses:
Serve on toast or biscuits.
Serve over ice cream or yogurt.
Mix in with oatmeal.
Use on chicken or pork in the slow cooker as a glaze.
Stir some into a pound cake or bundt cake as a sweet surprise.
Nutrition
Calories:
114
kcal
|
Carbohydrates:
28
g
|
Protein:
1
g
|
Fat:
0.5
g
|
Saturated Fat:
0.2
g
|
Polyunsaturated Fat:
0.04
g
|
Monounsaturated Fat:
0.1
g
|
Sodium:
13
mg
|
Potassium:
331
mg
|
Fiber:
4
g
|
Sugar:
21
g
|
Vitamin A:
19072
IU
|
Vitamin C:
8
mg
|
Calcium:
50
mg
|
Iron:
2
mg