Sunday, October 17, 2010

Pumpkin Butter (There's No Butter In It)

Recipe from Gina's Skinny Recipes at
Husband-Tested in Alice’s Kitchen

If you love the taste of pumpkin, you must make this sweet Pumpkin Butter. Once it’s done, use it to spread on your Sunday morning toast, use it to make a Pumpkin Smoothie or even a Pumpkin Latte (Recipes are on this blog.) Freeze the extra Pumpkin Butter in an ice cube tray so that you’ll have it handy for drop-in guests. Give a bit of the Pumpkin Butter as a hostess gift along with copies of the recipe when you attend parties. (Other ideas: put a bit of it in your oatmeal, layer a bit of with yogurt and granola for an autumn parfait.)

3 ½ cups pumpkin puree, or 1 (29 ounce) can (not pumpkin pie filling) (I used two 15 oz. cans of pumpkin puree.)
2 teaspoons vanilla
3/4 cup apple cider or juice (I used cider.)
1 cup packed brown sugar (I always use dark brown sugar.)
2 cinnamon sticks
1-2 teaspoons pumpkin pie spice (to taste)

Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently. Adjust spices to your taste

Servings: 14 • Serving Size: 1/4 cup • Weight Watcher Points: 1.5 pts
Calories: 88.2 • Fat: 0.3 g • Protein: 1.0 g • Carb: 27.3 g • Fiber: 2.5 g

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