October is one of my favorite months of the year. I am a sucker for baking during this time of year and may have a teeny-tiny obsession with pumpkin. As soon as the weather cools I go into pumpkin mode: pumpkin coffee, pumpkin bread, pumpkin pancakes, pumpkin ravioli. I want pumpkin right now!
So the other day, I’m trolling the web in search of something new that I can do with pumpkin and I ended up at Eating Well Living Thin and found a recipe for Pumpkin Butter. I decided to try it and share it with you if it turned out well. *note* I had to make one substitution: Linda’s recipe called for granular Splenda which I did not have; I used Splenda/brown sugar blend instead. Thus the calories per serving will be slightly off.
Now, I’m not a bossy person but can I just say: Make this. Make it now. There is no more pumpkin shortage so you have no excuse – unless you’re allergic to pumpkin; then you may just want to skip this post all together. But for the rest of you, I swear you will love LOVE it. Have I ever steered you wrong?
15 oz can of pure pumpkin
1/4 cup brown sugar blend Splenda
1/4 cup Sugar Free maple syrup
1 teaspoon of lemon juice
1/4 teaspoon of cinnamon
1/8 teaspoon ground cloves
One dash of nutmeg
One pinch of salt
Heat above ingredients in a saucepan until boiling, stirring frequently.
Reduce heat to low and cook for one hour, stirring occasionally.
When cool put into airtight container. Keep in refrigerator.
Serving size is 2 tablespoons. 22 calories per serving.
Use a serving of this gift from the gods and spoon it onto english muffins, bagels, use on pancakes in place of syrup, stir into oatmeal, use as a topping for ice cream.
If you end up making this, I’d greatly appreciate a comment. Would you like to see more easy recipes on this site or should we just leave this kind of thing for food blogs? What are your thoughts?
Have a fantastic Friday my dear, sweet, faithful readers. See you back here Sunday morning.