Nancy's Pumpkin Butter

Nancy's Pumpkin Butter


"A smooth, easy to make spread that's great on hot rolls."


12 h 40 m servings 61 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 61 kcal
  • 3%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 2.7g
  • < 1%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a medium bowl, using an electric mixer, beat margarine for 30 seconds, or until creamy. Gradually blend in the pumpkin, confectioners' sugar, cinnamon and nutmeg.
  2. Cover and chill overnight. Let stand at room temperature for 30 minutes for easier spreading.
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Your rating



  1. 13 Ratings


OK,this really is quite good and is served in a restaurant here in Holland,MI. What you have to do is mix the softened butter and pumpkin together. Yes, it's curdled. Now put it in the microwave...

I didn't like the way this mixed up. It didn't seem smooth enough. It tasted okay, but the look and texture left a lot to be desired.

It's very bland as written. No flavour. So, after tasting it I needed to double the spices and I added 1 Tsp of pumpkin pie spice and also used 1/2 C. of sugar total. It doesn't look very nic...

Tastey! Used up some leftover canned pumpkin along with Country Crock margarine and it tasted yummy. The only down side was that it does not look very appetizing, looks similar to hummus. How...

The taste of this butter is okay but it does not look appetizing. It seemed to curdle. My coworkers wouldn't even try it due to the appearance.

I was disappointed by this recipe. I was expecting a more flavourful and sweeter "honey butter" type spread but this didn't seem to have much of a taste at all unfortunately.

We really enjoyed this butter on toast, muffins, English muffins, pancakes, ...

Simple to make, yummy on fresh bread or pumpkin muffins. Could use some more spices.

Had a lovely pumpkin flavor.