Pumpkin Butter

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¼ cup pumpkin

½ teaspoon cinnamon

¼ teaspoon nutmeg

1/8 teaspoon allspice

1 pound butter, softened

 

Heat ¼ cup pumpkin in a small saucepan over medium heat, stirring constantly until it dries out – about 2 minutes

Let cool

In a mixing bowl, mix pumpkin, nutmeg, allspice, and cinnamon into one pound softened butter.

Keeps in refrigerator for up to 2 weeks.

Serve on raisin toast, French toast, or pancakes, or muffins...

 

 

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