Skip links

Fall Harvest Pumpkin Butter

Fall Harvest Pumpkin Butter
A quick, no-cook pumpkin butter perfect for toast, pancakes or even coffee with creamer.
Write a review
  1. 1 ½ cup cinnamon applesauce
  2. ¼ cup packed brown sugar
  3. 1 (15 oz) can pumpkin
  4. 1 ½ teaspoons pumpkin pie spice
  1. Stir together all ingredients.
  2. Cover and refrigerate for up to one week.
  3. Serve with toast, oatmeal or muffins.
  1. Serves 28. Per (2 tablespoon) serving: 25 calories, 0g total fat, 0g saturated fat, 40g sodium, 6g total carbohydrate, 0g dietary fiber, 0g protein.
  2. Tip: Any squash variety can be used. Substitute 2 cups pureed squash for canned pumpkin.
Adapted from Hy-Vee,
Adapted from Hy-Vee,
Hutchinson Health