Pumpkin Butter
Gina’s Skinny Recipes
Servings: 14 • Serving Size: 1/4 cup • Old Points: 1.5 pts • Points+: 3 pts
Calories: 88.2 • Fat: 0.3 g • Protein: 1.0 g • Carb: 27.3 g • Fiber: 2.5 g
- 3 1/2 cups pumpkin puree, or 1 (29 ounce) can (not pumpkin pie filling)
- 2 tsp vanilla extract
- 3/4 cup apple cider or juice
- 1 cup packed brown sugar
- 2-3 cinnamon sticks
- 1-2 tsp 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.
I halved this recipe, because it won’t stay good in the refrigerator for very long, and it’s recommended not to can pumpkin butter, as it’s not acidic enough to be safe.
I haven’t eaten any of it, yet, but I did taste some on my finger…it’s pretty sweet. We’ll see how it is as an additive, or on toast…or something.
