• 7 Ratings

This recipe goes together in just 15 minutes by starting with cooked pumpkin puree and prepared marmalade. Spread on toast or crackers.

Source: Better Homes and Gardens

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Recipe Summary

prep:
15 mins
cool:
1 hr
Servings:
24
Yield:
3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan combine cooked fresh pumpkin puree, marmalade, and ginger. Bring to boiling. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat. Stir in lemon juice. Transfer to a serving bowl. Cover and cool. Serve as a spread with cheese and bread. Makes about 3 cups or 24 (2-tablespoon) servings.

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Test Kitchen Tip:

Spread will keep in the refrigerator up to 1 week.

Nutrition Facts

37 calories; total fatg; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterolmg; sodium 8mg; potassium 54mg; carbohydrates 10g; fiberg; sugarg; proteing; vitamin a 1020IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 8mcg; vitamin b12mcg; calcium 10mg; ironmg.

Reviews

7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0