Pumpkin butter Recipe #20762
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!
by Manda
50 min | 5 min prep
2 cups
- 1 (15 ounce) can 100% pure pumpkin puree
- 1 cup applesauce
- 1/3 cup packed light brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 2 tablespoons fresh lemon juice
- In small sauce pan, combine pumpkin, applesauce, sugar, cinnamon and ginger.
- Bring to a boil; reduce heat to low and simmer, uncovered, stirring often to prevent scorching, 45 min.
- or until mixture becomes very thick.
- Stir in lemon juice.
- Let cool, then spoon into tight-sealing container and refrigerate.
- Will keep in the refrigerator up to 2 weeks.
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5 stars