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Pumpkin Spread

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Photo of prepared Pumpkin Spread
Photo attribution: Adrienne Markworth
Ready In: 10 minutes
Serves: 10
Dairy-freeGluten-freeVeganVegetarianLow Sodium

With this recipe, you can have the flavors of Fall anytime of the year.

What you'll need

Large skillet
Measuring cups
Measuring spoons
Spatula or spoon


Serves 10
16 ounces Pumpkin puree
1/2 cup Sugar
2 teaspoons Pumpkin Pie Spice
1 tablespoon Lemon Juice (or more as needed)



Mix pumpkin, sugar, pumpkin pie spice and lemon juice in a large pan. Cook on medium heat until it bubbles, about 3-5 minutes. Let cool slightly.

2.Can be eaten warm or cold. Refrigerate leftovers for up to 4 days. Use on whole wheat toast, tortillas, waffles or pancakes.

Nutrition Facts

Serving Size 0.25 cup

Serving Per Container 10

Amount Per Serving
Calories 40
% Daily Value*
Total Carbohydrate 11 g4%
Dietary Fiber 1 g4%
Protein 1 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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