Spicy Pumpkin Butter


1/4 cup Dark brown sugar, packed

2 tablespoons Sugar

1/4 cup Water

1/2 teaspoon Allspice

1/4 teaspoon Ginger

1/4 teaspoon Cloves

1/4 teaspoon Nutmeg

1/2 teaspoon Cinnamon

1-1/2 cup 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 high 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.


Share & Print

0 0 100 0

No Comments

Leave a Reply