Spicy Pumpkin Butter
Spicy Pumpkin Butter recipe
Yield
36 servingsPrep
5 minCook
8 minReady
11 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
brown sugar
dark, packed |
*
|
| 2 | tablespoons |
sugar
|
|
| ¼ | cup |
water
|
|
| ½ | teaspoon |
allspice
|
|
| ¼ | teaspoon |
ginger
|
|
| ¼ | teaspoon |
cloves
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 ½ | cups |
pumpkin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
brown sugar
dark, packed |
*
|
| 3E+1 | ml |
sugar
|
|
| 59 | ml |
water
|
|
| 2.5 | ml |
allspice
|
|
| 1.3 | ml |
ginger
|
|
| 1.3 | ml |
cloves
|
|
| 1.3 | ml |
nutmeg
|
|
| 2.5 | ml |
cinnamon
|
|
| 355 | ml |
pumpkin
|
|
Directions
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.
Microwave on HIGH 3 minutes; stir.
Add pumpkin and Microwave 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.
