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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | Fresh or canned pureed cooked pumpkin |
| 1 Tasse | sugar |
| 1 Teelöffel | cinnamon ground |
| 1/4 Teelöffel | nutmeg ground |
| 1/4 Teelöffel | ginger ground |
| 1/8 Teelöffel | cloves ground |
| 2 Esslöffel | lemon juice |
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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 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.
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