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Recipe Summary
Yield: Makes 2 cups
Ingredients
Ingredient Checklist
1 two-pound sugar pumpkin, seeded, peeled, and cut into 2-inch chunks
1/2 cup packed dark-brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon freshly grated ginger
2 tablespoons freshly squeezed lemon juice, strained
Gallery
Recipe Summary
Yield: Makes 2 cups
Gallery
Recipe Summary
Yield: Makes 2 cups
Recipe Summary
Yield: Makes 2 cups
Yield: Makes 2 cups
Makes 2 cups
Ingredients
Ingredients
- 1 two-pound sugar pumpkin, seeded, peeled, and cut into 2-inch chunks
- 1/2 cup packed dark-brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon freshly grated ginger
- 2 tablespoons freshly squeezed lemon juice, strained
Directions
Heat oven to 350 degrees. Place pumpkin in a roasting pan, and cover tightly with foil. Bake until pumpkin is very tender, about 45 minutes. Transfer pumpkin pieces to the bowl of a food processor, and process until smooth.
Place pureed pumpkin into a medium saucepan, and cook over medium-low heat, stirring often, until very thick, about 25 minutes. Add brown sugar, cinnamon, nutmeg, ginger, and lemon juice; cook until sugar is dissolved, about 5 minutes. Cool and serve, or store in the refrigerator up to 1 week.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pumpkin Spice Butter
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pumpkin Spice Butter
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
