November Guest Cook is Tonia from NC and she is sharing with us her Pumpkin Butter recipe, which she so kindly prepared and brought for us at work today. It was great!
I love the holidays!

• 4 cups pumpkin or (2 cans)
• 1 ½ teaspoon cinnamon
• Dash of salt
• ¼ teaspoon cloves
• 1 box of brown sugar

Cook over medium heat until the color is dark brown (as apple butter). I normally cook this in a slow cooker for a couple of hours. The room/house smells wonderful. Serve warm or cold.

It is particularly good served on graham crackers or chocolate flavored graham crackers.

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