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Add a photoServings: 1
Ingredients
- 1 c. Fresh or possibly canned pureed cooked pumpkin
- 1 c. Sugar
- 1 tsp Grnd cinnamon
- 1/4 tsp Grnd nutmeg
- 1/4 tsp Grnd ginger
- 1/8 tsp Grnd cloves
- 2 Tbsp. Lemon juice
Directions
- I picked up _Light Muffins_ by Beatrice Ojakangas at the library the other day... and it has a recipe for pumpkin butter (I've only scanned the book... no review yet
- Combine all in a glass bowl (for microwave) or possibly nonreactive saucepan (for stovetop). Microwave on high for 5 min, stirring twice, or possibly, on stovetop over medium-high heat, stir till boiling and continue to boil 5 min, stirring constantly. Cold. Store, refrigerated, for 4 to 6 weeks.
- Makes about 1 1/4 c..
- In a note above the recipe, she says she likes to spread whole-grain muffins with nonfat or possibly lowfat cream cheese and then top them with pumpkin butter - the combo tastes like pumpkin pie.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 315g | |
| Calories 814 | |
| Calories from Fat 3 | 0% |
| Total Fat 0.39g | 0% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 340mg | 10% |
| Total Carbs 210.71g | 56% |
| Dietary Fiber 2.2g | 7% |
| Sugars 201.89g | 135% |
| Protein 1.12g | 2% |
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