Our thanksgiving was wonderful. Lots of food, lots of fun, lots of family. In preparation for event I made some gluten free pumpkin bread. I like to put some pumpkin butter in it to juice it up a little. Bought some for $5.29 a pint and hated it. Looks like glue and tastes like it too. It worked for the baking but eating it on a piece of toast or a waffle is torture. So today I made some. Took about 20 minutes and was gooooood. So for those of you into making real stuff here's my recipe.
1 small can pumpkin (15 ounces) 1/2-3/4 cups brown sugar 1/4 cup water 1/2 tsp cinnamon 1/2 tsp ginger 1/2 tsp allspice 1/2 tsp cloves and my magic ingredient a pinch of fresh ground black pepper Mix together and bring to a simmer cook about 20 minutes.cool .put in jars or airtight container, freeze or refrigerate up to about a month. Made a little bit more than a pint. I'm inclined to think that if you used a larger can of pumpkin you could keep the spices at the same amount. I think doubled would be too much. I'll experiment with that when I get to the store and get a large can. Juno- posted
13 years ago