Thursday, October 25, 2012

Yummy Pumpkin Butter

1/4 c. dark bronw sugar, packed
2 tb. Sugar
1/3 c. water
1/2 ts Allspice
1/4 ts Ginger
1/4 ts Cloves
1/4 ts Nutmeg
1/2 ts Cinnamon
1 1/2 c. pumpkin (canned puree or make your own)

Combine the two sugars, water, allspice, ginger, cloves, nutmeg and cinnamon in a 4-cup glass measure. Mix well on hig 3 minutes; stir. Add pumpkin and mix well on high 5 minutes. Let cool and refrigerate. Keeps several weeks in refrigerator or can be frozen. Yeild: 2 cups. Use as you would apple butter. Or  Add whipped cream to the above to garnish a pumpkin pie.

No comments:

Post a Comment