Harvest Pumpkin Butter

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Pumpkin lovers will love this easy, pumpkin butter recipe made from scratch. Not only is this fall favorite low is salt, but the recipe doesn’t call for any added sugar! With its pumpkin-y goodness, buttery texture, blend of warm spices, and subtle sweetness this low sodium pumpkin butter is going to be an autumn favorite in your house.

What are some good uses for Pumpkin Butter?

Well, pumpkin butter is delicious on a toasted English Muffin. Thomas’s multigrain English muffins are tasty and relatively low in salt. You could smear it on toast using Angelic Bakehouse Low Sodium Bread.

Personally, I really like swirling some Pumpkin Butter in my oatmeal. Remember, don’t use the instant oatmeal that comes in a packet. Those packets have added salt, along with a lot of added sugar. You could also add a dollop into your morning yogurt.

A little goes a long way when you want to add a little spiced sweetness to anything you’re eating.

Is Pumpkin Butter made of butter?

Nope, there is no butter in Pumpkin Butter. In fact, fruit butters contain no dairy. Pumpkin butter is essentially pumpkin puree that has been combined with a variety of ingredients — in this case honey and molasses for sweetness and cinnamon for flavor — and then simmered and reduced until thick and creamy.

Now as you read this recipe, you might be skeptical about the lemon. Trust me, it makes the taste so bright. Sometimes I like to add a teaspoon of vanilla to the recipe. You’ll find this recipe to be easy, quick, and so full of warm comforting fall flavor.

Harvest Pumpkin Butter

Harvest Pumpkin Butter

Yield: 24 servings
Cook Time: 20 minutes
Total Time: 20 minutes

Stir up a fresh batch of pumpkin butter. This scrumptious spread is a delicious fall treat that is very low in sodium and has no added sugar.

Ingredients

  • 1 cup of canned pumpkin
  • 1/2 cup of honey
  • 1/4 cup of molasses
  • 1 tablespoon of lemon juice
  • 1 teaspoon of cinnamon

Instructions

  1. Combine all ingredients into a saucepan and cook over medium-high heat.
  2. Bring to a boil, stirring frequently. Once you have achieved a boil, reduce heat to low.
  3. Simmer, uncovered, for 15 minutes or until mixture has thickened.
  4. Refrigerate for at least 1 hour prior to serving.

Notes

  • Before you measure the honey, spray your measuring cup with cooking oil. This will allow the honey to come out easily, and you'll get the full measure without having to scape the cup!

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Nutrition Information
Yield 24 Serving Size 2 tablespoons Amount Per Serving Calories 36Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 2mgCarbohydrates 9gFiber 0gSugar 9gProtein 0g

Nutritional information is provided as an estimate. Nutritional content may vary due to several factors such as how much of an ingredient is used vs. how much will actually be eaten, brand differences, and more. To ensure the most accurate nutritional information, the reader should make calculations based on the ingredients actually used, using their own preferred method, or consulting with a licensed nutritional expert. This Website is not intended as a source of nutritional or food safety advice, and its readers assume full responsibility for any decisions made regarding their own health and safety. Nutritional information calculated by Nutritionix

Did you make this low sodium recipe?

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