Spicy Pumpkin Butter

Cooks in the microwave oven in just minutes. You can do so many things with this. Enjoy some on your toast, pancakes or waffles. Make a spread by mixing with a little low-fat cream cheese. Stir into your yogurt or oatmeal.



  • 1/4 cup dark brown sugar, packed (you could substitute Sucanat or sweetener of your choice)
  • 2 tablespoons sugar
  • 1/4 cup water
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 nutmeg, freshly ground if you have it
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups canned pumpkin


Combine the two sugars, water and spices in a 4 cup glass measure cup. Microwave on HIGH 3 minutes; stir. Add pumpkin and microwave on HIGH 5 minutes. Let cool, refrigerate. Keeps several weeks in the refrigerator or can be frozen.

Serving Ideas: Spread on toast, stir into yogurt or oatmeal, spread a little on a muffin, mix with lowfat cream cheese for a spread.

Yield: 2 cups. Serving Size: 1 tablespoon.

Nutritional Information

Per Serving: 11 Calories; trace Fat (1.5% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium.

Old WWP 0 / New WWPP 0

Edited to say this recipe came from the Cooking Light message board and was posted by Vanessa


Print Friendly, PDF & Email

No comment yet

2 pings

  1. Turkey Pumpkin Chili & A Blog Anniversary! » Nutmeg Notebook says:

    […] associated it with sweeter foods like pumpkin muffins, low fat pumpkin pie, pumpkin oatmeal, pumpkin butter or pumpkin cranberry baked oatmeal bars. For a long time I have seen savory recipes that […]

  2. Split Pea & Yam Soup » Nutmeg Notebook says:

    […] the tried and true recipes here on my own blog, I chose several that are going on the menu soon,  Spicy Pumpkin Butter, Pumpkin Apple Butter, Roasted Caramel Glazed Cinnamon Apples, Kale Broccoli Slaw, Kale Waldorf […]

Leave a Reply

Your email address will not be published.