Spicy pumpkin butter/mw

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 Ground cloves
¼ teaspoon Nutmeg
½ teaspoon Cinnamon
1½ cup Pumpkin
\N \N Canned or freshly cooked

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

Similar recipes