BabyBearHugs12/22/11




Pumpkin butter for a pretty healthy fall parve spread for toast, challah, etc






  • SERVING/YIELD
    20


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Ha'adama


  • RECIPE
    #7632

























INGREDIENTS













  • 1 small pumpkin










  • 1 Tbsp cinnamon










  • 1 tsp nutmeg










  • 2 tsp ginger










  • 1 tsp optional pumpkin pie spice










  • 1 (¾ cup) apple juice










  1. cut the pumpkin in half, take out the seeds and cook for 45 minutes in a water bath in the oven (or until soft)



  2. scoop out the soft pumpkin with a spoon into a food processor (or mix by hand)



  3. add the rest of the ingredients and store in a glass jar in the fridge for up to 2 months. I use this base also for the -parve chocolate muffins minus the apple juice















CONVERTER





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