Pumpkin Pecan Butter
This tasty butter offers everything you love about pumpkin pie filling
but in a spread that is perfect on toast, muffins, or fruit.
1/2 cup chopped pecans
1/2 cup Whey Low Gold (brown sugar)
1 - 15 oz can Libby's pumpkin puree
1 Tbsp molasses
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/4 tsp salt
Put the nuts into a food processor and process for 2 to 3 minutes, until
smooth. Scrape the mixture into a medium saucepan.
Add the remaining ingredients and bring to a boil over medium high heat.
Reduce the heat to low and cook for 8 to 10 minutes, stirring
frequently, until the mixture darkens and becomes thick.
Let cool to room temperature. Serve immediately or store in a covered
container in the refrigerator for up to 1 week.
Makes: 2 cups
Nutritional Information per Tbsp: Calories 30, Protein 0 gr, Fat 1 gr,
Sat fat 0 gr, Carbs 5 gr, Sugar 4 gr, Fiber 1 gr, Sodium 1 mg,
Cholesterol 0 mg
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Posted by: Darlene BC <dsharple@shaw.ca>
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