Ok, I guess I'm on a pumpkin kick. And my family is still not a fan of it! My first impression was that this recipe was going to be WAY too sweet. Then I put it on an english muffin and had a bite. It's delicious! I can imagine it being good on a fresh homemade roll or maybe a biscuit.
I had to use canned pumpkin because pumpkins are not in season right now. Besides, it's so much easier and there are no added ingredients in the can, just pumpkin.
Lastly, the amount of sugar seemed high to me for a "diet recipe", but in light of the small serving size the amount was just right. I will probably be eating this pumpkin butter for a while because I'll be the only one eating it, but that's OK. It's so tasty! This recipe was very easy and made me long for the days of autumn.
Find the original recipe on page 27: 100 Favorite Weight Watchers Recipes.
Taste Score - 10
Ease of Preparation Score - 10
Pumpkin Butter
Ingredients:
1 1/2 cups fresh pumpkin (I used 1 can)
1 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
dash salt
Cook pumpkin until tender, drain off liquid and mash.* Add remaining ingredients. Cook over medium heat until desired consistency is reached. This may be canned or kept in the refrigerator for several weeks.
*Skip this step if you are using canned pumpkin and simply mix all ingredients together.
Nutrition Information:
Serves Approximately 32 (about 1 tablespoon)
21 calories
0 grams fat
5 grams carb
0 grams fiber
0 grams protein
Weight Watchers POINTS - 0
Weight Watchers Points Plus - 1
Weight Watchers Smart Points - 1
Nutrition information is approximate and is calculated using caloriecount.com.
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