Ingredients
-
1
-
1
-
1/3
-
3/4
-
1/4
-
2
-
-
-
-
-
-
-
-
-
Directions
Pumpkin butter, Easy recipe for a healthy and tasty alternative to butter for topping breads, pancakes, muffins, whatever! I really love this spread on top of home-made french toast mmm!, First time I made this and it is AWESOME!!! I altered this a bit by using the left over pulp from the apple cider I made I absolutely will make this again!!! I then added the same amount of ginger and cinnamon as this recipe calls for, but substituted 1-1/2 teaspoons of dehydrated lemon peel for the lemon juice By using the left over pulp this only took 15 min to thicken to the right consistency the apple cider recipe can be found on this site as well (Grandma’s Apple cider- non alcoholic), First time I made this and it is AWESOME!!! I altered this a bit by using the left over pulp from the apple cider I made I absolutely will make this again!!! I then added the same amount of ginger and cinnamon as this recipe calls for, but substituted 1-1/2 teaspoons of dehydrated lemon peel for the lemon juice By using the left over pulp this only took 15 min to thicken to the right consistency the apple cider recipe can be found on this site as well (Grandma’s Apple cider- non alcoholic)
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Steps
|
1
Done
|
In Small Sauce Pan, Combine Pumpkin, Applesauce, Sugar, Cinnamon and Ginger. |
|
2
Done
|
Bring to a Boil; Reduce Heat to Low and Simmer, Uncovered, Stirring Often to Prevent Scorching, 45 Min. |
|
3
Done
|
or Until Mixture Becomes Very Thick. |
|
4
Done
|
Stir in Lemon Juice. |
|
5
Done
|
Let Cool, Then Spoon Into Tight-Sealing Container and Refrigerate. |
|
6
Done
|
Will Keep in the Refrigerator Up to 2 Weeks. |
