Pumpkin Butter

Looking for an easy way to use the leftover canned pumpkin from the Pumpkin Bread? This spread is delicious not only on the Pumpkin Bread, but also on waffles, pancakes and toast.

Prep Time: 5 minutes
Cooking Time: 20 minutes
Yield: 12 servings

¾ cup canned pumpkin
1⁄3 cup no-sugar-added, light applesauce sweetened with Splenda®
3 tablespoons packed Splenda Brown Sugar Blend
½ teaspoon ground cinnamon
¼ teaspoon pumpkin pie spice blend
1⁄8 teaspoon ground allspice


  1. Combine pumpkin, applesauce, brown sugar blend, cinnamon, pumpkin pie spice and allspice in heavy small saucepan.
  2. Heat mixture over medium-high heat. Reduce heat to medium-low or low; gently cook, uncovered, about 20 minutes or to desired consistency, stirring often.
  3. Remove mixture from heat. Cool to room temperature. Transfer to a tightly covered container; store in refrigerator for up to 2 weeks.

Alternate Preparation: Pumpkin Pecan Butter
Prepare and cool Pumpkin Butter as directed. Stir in 2 tablespoons finely chopped toasted pecans. Transfer to a tightly covered container and store in
the refrigerator. Makes about ½ cup.

Per Serving (2 teaspoons):
calories: 25; 0 calories from fat
total fat: 0 g; 0 g saturated fat, 0 g trans fat
cholesterol: 0 mg
sodium: 0 mg
total carbohydrates: 5 g
fiber: 1 g
sugars: 4 g
protein: 0 g
vitamins: vitamin A (45% DV), vitamin C (0% DV)
minerals: calcium (0% DV), iron (0% DV)
exchanges: 1 vegetable


Related Articles

Check Also
Back to top button