Spicy Pumpkin Butter

Combine all in a glass bowl (for microwave) or nonreactive saucepan (for
stovetop). Microwave on high for 5 minutes, stirring twice, or, on
stovetop over medium-high heat, stir until boiling and continue to boil 5
minutes, stirring constantly. Cool. Store, refrigerated, for 4 to 6 weeks.
Makes about 1 1/4 cups.
Per (1 tablespoon) serving: 40 cal, 0g fat, 0g fiber
In a note above the recipe, she says she likes to spread whole-grain
muffins with nonfat or lowfat cream cheese and then top them with pumpkin
butter - the combo tastes like pumpkin pie.