Spicy pumpkin butter
1 servings
Ingredients
| Quantity | 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 |
Directions
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