Brunch

low cal pumpkin butter is for Breakfast.

low cal pumpkin butter takes 30 minutes to prepare.

low cal pumpkin butter takes 40 minutes to cook.

low cal pumpkin butter makes 64 servings.

The ingredients for low cal pumpkin butter are:

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

Here is how you make low cal pumpkin butter:

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: 64Recipe submitted by SparkPeople user NO_SNOW_BODY.

The nutritional information for low cal pumpkin butter is:

• 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

The dietary needs meet for low cal pumpkin butter is Low Fat