Spicy pumpkin butter

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

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