Pumpkin Apple Butter

This is another adapted recipe from my friends at Bariatric Eating

Prep Time: 10 minutes Cook Time: 60 minutes 
Makes about 2 cups Serving Size: 2 tablespoons 

This is the taste of Fall on a spoon - and it is dead-simple! It is delicious swirled into your Greek yogurt with a few chopped walnuts or or pecans.  Perhaps smeared on a slice of whole wheat nutty grained toast or use to flavor your favorite vanilla protein shake.   I just like it on a SPOON!! And you can serve it to your friends or present it as a Holiday gift!

Ingredients: 

One, 15-ounce can Pure Pumpkin Puree 
One apple, peeled & grated  (or 1/2 cup no sugar added Apple Sauce)
 1 teaspoon molasses 
1/2 teaspoon vanilla 
1 1/2 teaspoons pumpkin pie spice 
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1/8 teaspoon salt 
1 tablespoon lemon juice
1/2 cup water
------------------------
3/4 cup Splenda Granular

Stir together the pumpkin, apple, molasses, vanilla, spices, , lemon juice, water and salt in a medium saucepan. 
Bring to a boil over medium high heat. 
Reduce heat and simmer for 60 minutes, stirring occasionally, until thick and velvety. 

During the last 5 minutes of cooking stir in the Splenda (Splenda doesn't stand up well to long cook times), adjust your spices and add water a couple tablespoons at a time if needed to reach the preferred smoothness/consistency.

Store in covered container in the refrigerator for up to 2 weeks.  Mine is always gone before I can verify that!!