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Spicy Pumpkin Butter


1/4 cup Dark brown sugar, packed
2 each Tablespoons sugar
1/4 cup Water
1/2 each Teaspoon allspice
1/4 each Teaspoon ginger
1/4 each Teaspoon cloves
1/4 each Teaspoon nutmeg
1/2 each Teaspoon cinnamon
1 1/2 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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.