Pumpkin Butter

Pumpkin Butter

Okay, pumpkin is also a fruit, but also super nutritious! Its bright orange flesh is packed with antioxidants and cancer-fighting beta-carotene, which our bodies convert into vitamin A. I love that pumpkin is so easy to make sweet (hello pumpkin pie) or savory (pumpkin risotto is a favorite fall dish). But, surely, the best way to enjoy pumpkin at breakfast is with a smear of pumpkin butter on toast, a warm muffin or even waffles.

How-To:

There are lots of ways to make pumpkin butter, some complicated and others not. My favorite quick method? Place peeled 1” cubes of pumpkin in a pot and barely cover with apple cider (or, if you want to lower the sugar, a combo of cider and water). Cook until pumpkin is soft and puree. Return the puree to the pot; season with maple syrup, cinnamon and other spices (I like a little fresh ginger and nutmeg); and cook until thick and spreadable.

Read more: 6 (Delicious!) Ways to Serve Veggies at Breakfast | Momtastic http://www.momtastic.com/cooking-recipes/breakfast/168646-6-ways-to-serve-veggies-at-breakfast

http://skinnyms.com/pumpkin-butter/

Nutritional Content 1 serving = 2 tbsp.

Calories: 43 Total Fat: 0 gm Saturated Fats: 0 gm Trans Fats: 0 gm Cholesterol: 0 mg Sodium: 2 mg Carbohydrates: 11 gm Dietary fiber: 1 gm Sugars: 9 gm Protein: 0 gm

Nutritional Information estimated at Nutrition data.com. Data may not be accurate.

Ingredients

1 (15 oz.) can pure canned pumpkin (not pumpkin pie filling) OR
15 oz. freshly baked and pureed pumpkin
1/3 cup 100% apple juice (no sugar added)
1/4 cup honey
1/4 cup maple syrup
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp ground nutmeg

Directions

Stir all ingredients together in a 1 or 1 1/2 quart slow cooker and cook until it thickens (about 5-6 hours) on low.

While hot, it will still be runny, even after thickening. Place in a heat-safe container and chill overnight in the fridge.

More honey can be added for sweetness if desired.

NOTE: This is a "spicy" pumpkin butter. If you like a milder version, simply cut the ginger, cloves and nutmeg in half. (you can always add them back in later)

Storage: Keep in fridge for up to 2 or 3 weeks. Freezes well.