This recipe is based on 8 cups of pumpkin flesh and water – adjust appropriately based on the amount you get from your pumpkin(s), and your taste for sweetness.

1. Take all of your jack-o-lantern scoopings, and throw all the stringy bits and assorted pumpkin flesh (seeds and all) into a big bowl.
2. Add just enough water to cover.
3. Dip your clean hands into the bowl and separate out the seeds (easier to do in water, the seeds will often float!)
4. Put the remaining pumpkin bits and water into a large pot.
5. Then add:

• 1 tsp. vanilla extract
• 1/2 tsp. salt
• 1 dash/pinch of ground cloves **
• 1/4 tsp. ground nutmeg **
• 1 tsp. each: ground ginger, cinnamon, and orange peel (zest) **
• 2 Tbsp. apple cider vinegar
• 1/2 cup dark brown sugar
• 1/4 cup granulated sugar

** Pumpkin pie spice contains most of your necessary spices, so you can use this instead.

6. Cook on med. heat for about an hour until brown in color and slightly thickened.
7. Then blend it smooth. NOTE: The stringy pumpkin fibers may destroy a handheld immersion blender (guess how I learned that!), so it’s best to use a standard kitchen blender.
8. Continue to cook until the texture becomes not as thick as peanut butter, but not thin enough to run (like apple butter). A crockpot can also be used to slowly reduce the mixture down. You could also thicken with cornstarch (mixed in a little water), if desired.

Will keep refrigerated for 1-2 weeks, or frozen for a few months. Let us know how you like it!

I received this recipe from a yahoogroup I am in.

Enjoy!

With the beginning of FALL being Friday, I just had to post this recipe from the same yahoogroup I received the Tootsie Roll Recipe from! I may have to try this one. lol

Ingredients

1 cup canned cooked pumpkin
1 cup bran cereal shreds, crushed
3/4 cup skim milk
1/3 cup light or dark corn syrup
2 egg whites, slightly beaten
1-1/4 cups all purpose flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt necessary
1/2 cup raisins

Directions
Preheat oven to 400°F. Spray 12 2-1/2 inch muffin cups with nonstick cooking spray.
Combine pumpkin and next 4 ingredients in a bowl.
Combine remaining ingredients in another bowl.
Add pumpkin mixture (1st combination) and stir until well blended.
Spoon into prepared muffin cups.
Bake 20 minutes or until toothpick inserted in center comes out clean.
Cool in pan 5 minutes. Remove and cool on wire rack.

Per serving: calories 138, fat 0.3g, 2% calories from fat, cholesterol 0mg, protein 3.1g, carbohydrates 32.5g, fiber 1.7g, sugar 16.2g, sodium 93mg, diet points 2.9.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.8, Bread: 0.8, Lean meat: 0.0, Fat: 0.0, Sugar: 0.3, Very lean meat protein: 0.1

(Meals For You!)