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Nancy's Pumpkin Butter

Nancy's Pumpkin Butter

  • Prep

  • Ready In


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

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • 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


  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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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 to soften the butter (this only takes a few seconds), and then take a fork and whip it. If the curdling is not gone after whipping, put it back in the microwave and whip again. Now, add your spices. Beat and then put in the frig to harden. You can always take it out to reach room temp if you prefer...and add ground pecans to it, too.More spices if you prefer.I used brown sugar instead of XXX sugar and only enough to lighly sweeten.


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 nice either. The margarine separated and it gave a curdle look. Look at my pic as it's very noticable. Apperance and taste is not very appetizing.