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Pumpkin Butter Recipe

      Pumpkin Butter
      2 cups cooked pumpkin
      2/3 cup packed brown sugar
      1/4 cup honey
      1T lemon juice
      1 tsp cinnamon
      1/4 tsp nutmeg
      1/4 tsp ginger
      1/8 tsp clove
      combine and cook in saucepan, bring to boil over med.- high heat, stir to keep from burning.
      Reduce heat cook for about 20 min. or until thick.
      Store in refrigerator for several weeks, or in freezer several months.
      Not recomended for canning, but, if you must can it follow the directions for canning plain pumpkin.
      Makes about 2 cups