Recipe - Fat-Free Spicy Pumpkin Butter

1 cup Fresh or canned pureed
cooked pumpkin
1 cup Sugar
1 teaspoon Ground cinnamon
One fourth teaspoon Ground nutmeg
One fourth teaspoon Ground ginger
1/8 teaspoon Ground cloves
2 tablespoon Lemon juice

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 nonreactive saucepan (for
stovetop). Microwave on high for 5 minutes, stirring twice, or, on
stovetop over mediumhigh heat, stir until boiling and continue to boil 5
minutes, stirring constantly. Cool. Store, refrigerated, for 4 to 6 weeks.

Makes about 1 One fourth cups.

Per (1 tablespoon) serving: 40 cal, 0g fat, 0g fiber

In a note above the recipe, she says she likes to spread wholegrain
muffins with nonfat or lowfat cream cheese and then top them with pumpkin
butter the combo tastes like pumpkin pie.
Posted to fatfree digest V96 #291

Date: Mon, 21 Oct 96 10:06:19 EDT

From: jayne@ejv.com (Jayne Spielman)