This is a delicious way to use fresh pumpkin.

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
12
Max Servings:
12
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Ingredients

Directions

  • Melt the butter in a large skillet over medium-low heat. Cook the pumpkin in the butter until tender, about 20 minutes. Add the sugar and stir until dissolved. Stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool. Transfer to a bowl and cover. Refrigerate at least 2 hours before serving.

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Nutrition Facts

114.94 calories; 0.34 g protein; 20.81 g carbohydrates; 3.91 g fat; 10.17 mg cholesterol; 2.65 mg sodium.Full Nutrition


Reviews (5)

Read All Reviews

Most helpful positive review

sueb
05/30/2008
Since I had 6 cups of white pumpkin I used it while keeping all the other ingredients the same. The recipe was easy to follow. The two hours of mellowing time helped the flavors blend. I'm don't like that the butter has resolidified in tiny little particles but otherwise this is a great recipe!
(13)

Most helpful critical review

Tina Cochrane de Monroy
09/29/2013
Followed recipe except I substituted a tsp of pumpkin pie spice in place of the other spices. Came out great texture great flavour although I wish it had more pow.
(2)
6 Ratings
  • 4 Rating Star 3
  • 5 Rating Star 3
sueb
05/30/2008
Since I had 6 cups of white pumpkin I used it while keeping all the other ingredients the same. The recipe was easy to follow. The two hours of mellowing time helped the flavors blend. I'm don't like that the butter has resolidified in tiny little particles but otherwise this is a great recipe!
(13)
Tina Cochrane de Monroy
09/29/2013
Followed recipe except I substituted a tsp of pumpkin pie spice in place of the other spices. Came out great texture great flavour although I wish it had more pow.
(2)
Sandra Barrios
10/29/2012
It is easy and works well over fruit pound cake or ice cream. I added a little salt to offset all the sweet of the sugar. I didn't have maple syrup so I used brown sugar which is made with maple syrup anyway. I'll surely make this again.
(1)
Rani Ness
07/17/2014
Yum!
Martiner
11/07/2018
I followed the recipe as written except instead of white sugar I used raw pure cane sugar. LOVED IT!! I was very happy to find a recipe I can use pumpkin besides pumpkin pie. Thank you for posting this recipe.