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spicy-pumpkin-butter recipe

Date: Thu, 5 Oct 1995 23:41:34 -0400 (EDT)
 From: Marianne Cowley (mcowley@cftnet.com)
 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.
 kwvegan vegan