The pumpkin butter recipe below is great on whole grain toast and waffles, but my favorite way to serve it in a pretty bowl with whole wheat pretzel twists for dipping. 

Bring it to your holiday gatherings and while everyone else is gorging on high calorie dips you can enjoy this one without guilt.  It’s just 1 WW point for 1/4 cup (that’s what I calculated but always calculate the nutritional info yourself because you may use different brands than I do). 

PUMPKIN BUTTER RECIPE
Ingredients:
15 ounce can pure pumpkin
1 cup unsweetened applesauce
1/3 cup light brown sugar
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
2 tablespoons fresh lemon juice

DIRECTIONS:
In medium saucepan stir together pumpkin, applesauce, brown sugar, cinnamon and ginger.
Bring to a boil over medium to medium/high heat, stirring constantly.
Reduce heat to low. Simmer for 45 minutes or until the mixture is very thick, stirring occassionally.
Stir in lemon juice.
Store in refrigerator.

Makes 10, 1/4 cup servings.