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Tangy Pumpkin Butter

Joy Moritz

"Pumpkin butter with a little tang to it. Great fall dip! Serve with sliced apples, graham crackers, or club crackers."
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1 h 35 m servings 18 cals
Original recipe yields 40 servings (5 cups)

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  1. Mix pumpkin puree, brown sugar, apple cider vinegar, pumpkin pie spice, and cinnamon in a saucepan over medium-low heat; bring to a simmer. Cook pumpkin mixture until thickened, about 30 minutes.
  2. Refrigerate until cool before serving.

Nutrition Facts

Per Serving: 18 calories; 0.1 g fat; 4.4 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 50 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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This was the first pumpkin butter recipe I've tried. It's great. I followed the recipe exactly and it turned out great. I'm putting it on everything! The only thing is it doesn't really reduce d...

Very good!