low cal pumpkin butterSubmitted by: NO_SNOW_BODY
7 cups of pumpkin puree
1/2 cup Splenda brown sugar blend
1 1/2 cups of apple cider or apple juice
3-4 cinnamon sticks (you can use ground cinnamon instead)
4 tsp pumpkin pie spice
4 tsp vanilla flavoring
prepare canning jars as needed or freezer containers.
If canning , process in hot water bath for 15 min.
i used 4 oz jars of mine and then turned out marvelous. I eat this on toast or pancakes. can also be added to whipped topping for a great pumpkin pie flavored treat.
Serving Size: 2 T. per serving (I made 16 four oz jars)
Number of Servings: 64
Recipe submitted by SparkPeople user NO_SNOW_BODY.