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Pumpkin Butter Snacks and Desserts

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Recipes 1 2 3 4 5 6
Servings 36 72 108 144 180 216
Makes 3 C. 6 C. 9 C. 12 C. 15 C. 18 C.
Ingredients
Pumpkin puree 2 C. 4 C. 6 C. 8 C. 10 C. 12 C.
Powdered pectin 2 T. 1/4 C. + 2 T. 1/2 C. + 1 T. 3/4 C. 3/4 C. + 3 T. 1 C. + 2 T.
Cinnamon 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.
Allspice 1/2 t. 1 t. 1-1/2 t. 2 t. 2-1/2 t. 1 T.
Sugar 2 C. 4 C. 6 C. 8 C. 10 C. 12 C.

Assembly Directions:
In a medium saucepan, combine pumpkin, pectin, cinnamon, and allspice. Heat over medium heat stirring occasionally until pumpkin mixture begins to steam and bubbles start to form. Add sugar and mix well. Bring to a full boil stirring constantly. Continue to boil for one minute. Remove from heat.

Freezing Directions:
Spoon pumpkin butter into freezer containers. Seal, label, and freeze. The pumpkin butter can be frozen up to three months.

Servings Directions:
Thaw in the refrigerator. Pumpkin butter can be stored in the refrigerator up to three weeks.

Nutritional Info:
Per Serving: 52 Calories; trace Fat (0.8% calories from fat); trace Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium.
Exchanges: 1 Other Carbohydrates.



From the Monthly Newsletter (Friday, March 05, 2010)
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