Pumpkin Sensation Week: Day 1

Sweet, healthy and quick to make this is helpful when trying to solve a sweet tooth problem or when your in a pinch for icing anything cookies to cakes to bread. It both sweet and savory with just enough pumpkin flavour to remind that it is fall.

Ingredients
1/2 cup Pumpkin Puree
3 tbsp Brown Sugar
1/2 tbsp Flour
2 tbsp Almond Milk

Hardware

Small pot

Measuring cup and tbsp

Mixing spoon

Time 25 minutes (roughly)
Prep 5 minutes
Cook 20 minutes
Yield 3/4 cup



Time To Get Cooking!!!
Add brown sugar and pumpkin puree to the pot and mix together on medium high heat
Once the brown sugar and puree are melted together add the flour and almond milk and mix together
Let sit until slight bubbles and steam appear
Start mixing and agitating until the colour darkens and it begins to thicken up rapidly
Once you are done set it off the heat and let rest for 5-10 minutes
It will thicken up as it rests







Serving
Use 1 tsp as a spread for any food such as, bagels, bread and cookies.

Storing and Reheating
Store in a air tight container in the fridge for up to 3 weeks or in the freezer for 6 months.

Nutritional Facts
Per Serving
Calories 5
Fat 0g
Carbs 1g
Protein 0g
compared to a popular used product
Calories 12
Fat 0
Carbs 3
Protein 0
Nutritional Difference (our recipe)
Calories -7
Fat 0g
Carbs -2g
Protein 0g

Cost
Recipe Cost: $0.20
Cost Per Serving: $0.01
compared to a popular used product
Product cost on average: $6.34
You Save on Average per serving: $0.12

Tricks
- Make sure to let rest so that the flavours can combined more beautifully and to let it thicken up
-Since this "butter" is thick not a lot is needed, but you can always use more if you like

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