This delicious pumpkin butter is fat free, spicy, and easily made right in the microwave.
1 c Fresh or canned pureed cooked pumpkin
1 c Sugar
1 tsp. Ground cinnamon
1/4 tsp. Ground nutmeg
1/4 tsp. Ground ginger
1/8 tsp. Ground cloves
2 tb Lemon juice
Combine all in a glass bowl (for microwave) or non reactive saucepan
Microwave on high for 5 minutes, stirring twice, or, on stovetop over medium-high heat, stir until boiling and continue to boil 5 minutes, stirring constantly. Cool.
Store, refrigerated, for 4 to 6 weeks.
Makes about 1 1/4 cups.