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Add a photoThis recipe is very easy and delicious for a light fall spread.
Ingredients
- 29 Ounces of Pumpkin Puree
- 1 Cup Brown Sugar
- Cinnamon
- Ginger
- Nutmeg
- 3/4 Cup Apple Juice
Directions
- Combine pumpkin, spices, apple juice and sugar in a medium sauce pan. Bring to a boil then reduce heat to medium/low and cook for 35 minutes with the lid ajar, stirring every couple minutes. Let cool and pour pumpkin butter into mason jars. Stores up to about three weeks in the fridge. Makes about 4 cups.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 19g | |
| Recipe makes 64 servings | |
| Calories 19 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Potassium 34mg | 1% |
| Total Carbs 4.75g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 4.04g | 3% |
| Protein 0.15g | 0% |
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