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Pumpkin Butter

Perfect spread for milk-free diets!

Perfect spread for milk-free diets!
  • 30



Yields: 5 jars (1/2 pint)

  1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
  2. Transfer to sterile containers and chill in the refrigerator until serving.


1 can Pumpkin puree
3⁄4 cups Apple juice
2 teaspoons ground ginger
1⁄2 teaspoon Ground cloves
1 1⁄2 cup Sugar
2 teaspoons Ground cinnamon
1 teaspoon ground nutmeg


Source: http://allrecipes.com/Recipe/Pumpkin-Butter/Detail.aspx?evt19=1

Ryan R

Greetings veg community! My name is Ryan and I'm a writer for Clearly Veg. I'm a vegetarian that writes and trains/teaches grappling (Brazilian Jiu-Jitsu & wrestling) full-time. My goal is to educate readers about the political and environmental state of the world, and how that long-standing model of living affects the world around us. I especially like digging into what we eat, how we get said food, and the aftermath of this very large and political process. If I can help a few athletes get beyond the swarm of misinformation that surrounds the possibility of them going a more "veg" direction - even better. About The Author:

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