I cannot believe how easy this pumpkin butter is to make. It’s a recipe that can be whipped up in two shakes of a lamb’s tail.
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“First, this pumpkin butter is not heat processed, so the pumpkin maintains its bright orange hue. Second, it contains the wonderful, the marvelous plain, nonfat yogurt, which gives it a nice injection of calcium-rich dairy, as well as a little bit of tangy creaminess. Finally, it takes about a minute to mix together. What could be wrong with that?”
I love how pretty this pumpkin butter looks! It’s bright and cheery.
Ingredients
1 cup Libby’s Pumpkin Puree
1 cup Plain, Chobani Nonfat Yogurt (vanilla Works Just As Well)
1 teaspoon (more If Desired) McCormick Pumpkin Pie Spice
1 cup (heaping) Domino Powdered Sugar
Instructions
Stir all ingredients together well. Store in the refrigerator; will keep for five to six days.
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Quick Tip: These sweet potatoes are great for the holidays!
Thank you to The Pioneer Woman for this great recipe.
