Yield: 1 servings
Measure | Ingredient |
---|---|
¼ cup | Dark brown sugar, packed |
2 tablespoons | Sugar |
¼ cup | Water |
½ teaspoon | Allspice |
¼ teaspoon | Ginger |
¼ teaspoon | Cloves |
¼ teaspoon | Nutmeg |
½ teaspoon | Cinnamon |
1½ cup | Pumpkin |
TRY USING THIS ADDED TO WHIPPED CREAM TO GARNISH PUMPKIN PIE Combine the two sugars, water, allspice, ginger, cloves, nutmeg and cinnamon in a 4-cup glass measure. MW on HIGH 3 minutes; stir. Add pumpkin and MW on HIGH 5 minutes. Let cool and refrigerate. Keeps several weeks in refrigerator or can be frozen. YIELD: 2 cups NOTE: Use this as you would apple butter.
Source: Microscope Savour Faire From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie Submitted By LAWRENCE KELLIE On 01-12-95