- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 20.6
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 1.9 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 1.2 g
- Protein: 0.4 g
No Added Sugar Pumpkin-Apple ButterSubmitted by: CHEF_MEG
IntroductionTry this over whole wheat toast with nut butter or to thicken fall soups. You won't believe we didn't add any sugar! Try this over whole wheat toast with nut butter or to thicken fall soups. You won't believe we didn't add any sugar!
1 (29-ounce) can pumpkin puree or fresh steamed pumpkin
1 cup apple cider
1 tablespoon pumpkin pie spice
1 Granny Smith apple, peeled and diced
Try this on acorn squash, too!
Give away small canning jars of pumpkin butter as gifts. Due to the low acid in the pumpkin, it is not suitable for canning. Place a label on the jar with the date made. Note that it will keep in the refrigerator for one week or up to three months in the freezer.
Be sure to use pumpkin puree, not pumpkin pie mix, which contains spices and sugar.
Want more pumpkin? Try these 10 Ways to Eat Pumpkin (That Aren't Pie)
Puree with an immersion blender or in a food processor. Pour into canning jars or sealed containers. Refrigerate until chilled.
Makes 3 cups, 2 tablespoons per serving.
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Is there a substitute for the apple cider? I live in the UK now and they don't have American style apple cider, they only have alcoholic cider. - 10/31/11
Reply from CHEF_MEG (11/3/11)
You can use apple juice