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Pumpkin butter

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“Easy recipe for a healthy and tasty alternative to butter for topping breads, pancakes, muffins, whatever! I really love this spread on top of home-made french toast...mmm!”
READY IN:
50mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In small sauce pan, combine pumpkin, applesauce, sugar, cinnamon and ginger.
  2. Bring to a boil; reduce heat to low and simmer, uncovered, stirring often to prevent scorching, 45 min.
  3. or until mixture becomes very thick.
  4. Stir in lemon juice.
  5. Let cool, then spoon into tight-sealing container and refrigerate.
  6. Will keep in the refrigerator up to 2 weeks.

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