Nutritional Info
- Servings Per Recipe: 64
- Amount Per Serving
- Calories: 24.3
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 63.9 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 0.4 g
- Protein: 0.2 g
View full nutritional breakdown of low cal pumpkin butter calories by ingredient
low cal pumpkin butter
Submitted by: NO_SNOW_BODYNumber of Servings: 64
Ingredients
-
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
Directions
either cook and puree pumpkin or use 2 (29) oz cans of pumpkin...not pumpkin pie filling. Place in large saucepan allong with all othr ingredients. Bring to boil and then lower temperature to a simmer. Simmer for 30-40 miutes until blended and cooked to a paste.
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.
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.
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