Happy Thanksgiving!

Since it's Thanksgiving weekend in Canada, I feel like I can say that.  :o)  Besides, I've been feeling a bit Thanksgiving-ish since yesterday, when I made pumpkin butter for the first time ever!  My friend Kim posted the recipe last week, and it sounded so great I just had to try it myself.  She found it on Gina's Skinny Recipes' blog, which has a bunch of other great-sounding recipes, too!  We actually tried her Pumpkin Spiced Crepes with our pumpkin butter, but honestly I preferred it on just plain toast.  The pumpkin butter turned out so nicely, I can't wait to try more of her recipes!

Without further ado, here is the fabulous pumpkin butter recipe:

Pumpkin Butter
Gina's Skinny Recipes
Servings: 14 • Serving Size: 1/4 cup • Points: 1.5 pts
Calories: 88.2 • Fat: 0.3 g • Protein: 1.0 g • Carb: 27.3 g • Fiber: 2.5 g  

• 3 1/2 cups pumpkin puree, or 1 (29 ounce) can (not pumpkin pie filling)
• 2 tsp vanilla extract
• 3/4 cup apple cider or juice
• 1 cup packed brown sugar
• 2-3 cinnamon sticks (I substituted 1 teaspoon of ground cinnamon)
• 1-2 tsp pumpkin pie spice (to taste)

Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently. Adjust spices to your taste.

TIP:  It's good warm, but tastes MUCH better after it has chilled
and the flavors have had a chance to meld.  If I can make it, anyone can!
Give it a try!  :o)