Date: Thu, 5 Oct 1995 23:41:34 -0400 (EDT)
From: Marianne Cowley (firstname.lastname@example.org)
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 :) ...
Fat-free Spicy Pumpkin Butter
1 cup fresh or canned pureed cooked pumpkin
1 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons lemon juice
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 medium-high heat, stir until boiling and continue to boil 5
minutes, stirring constantly. Cool. Store, refrigerated, for 4 to 6 weeks.
Makes about 1 1/4 cups.
Per (1 tablespoon) serving: 40 cal, 0g fat, 0g fiber
In a note above the recipe, she says she likes to spread whole-grain
muffins with nonfat or lowfat cream cheese and then top them with pumpkin
butter - the combo tastes like pumpkin pie.