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
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

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