Directions
EMPTY pie mix into medium, heavy-duty saucepan. Bring to a boil; reduce heat to low. Cook, stirring frequently, for 40 to 45 minutes. Let cool at room temperature for 1 hour. Store in airtight container(s) in refrigerator for up to 2 months. Makes about 2 1/2 cups.
SERVE with buttermilk biscuits, breads, corn muffins, gingersnap cookies or hot cereal.
NOTE: For a great gift idea, after adding pumpkin butter to jar, seal with lid and decorate with fabric and ribbon.
Nutritional Information
- Serving Size
1/40 servings (1 tablespoon per serving) of recipe
- Calories 20
- Calories from Fat 0
* Percent Daily Values are based on a 2000 calorie diet.
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% Daily Value *
- Total Fat 0g 0%
- Saturated Fat 0g 0%
- Cholesterol 0mg 0%
- Sodium 30mg 1%
- Carbohydrates 5g 2%
- Dietary Fiber .5g 2%
- Sugars 4g
- Protein 0g
- Vitamin A 20%
- Vitamin C 0%
- Calcium 0%
- Iron 0%