Recipe by: Eleanor Johnson
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This is fabulous but DON'T can it! It's unsafe to do so. A water bath cannot get the core of the sauce hot enough to be safe to can. Only cubed pumpkin should be canned and only in a pressure ca...
Waaay too much ginger, if you follow the recipe as is. I used 1/2 of what it called for, and I still thought it was too much. Otherwise, the recipe was okay. I don't know if I will try making it...
This is fabulous but DON'T can it! It's unsafe to do so. A water bath cannot get the core of the sauce hot enough to be safe to can. Only cubed pumpkin should be canned and only in a pressure ca...
I made this over the Christmas holiday season and gave some as gifts. I did double the recipe and tweaked the spices to suit my taste. (I used pumpkin pie spice and only a little bit of ginger.)...
I wanted to try this because I bought a jar of Pumpkin Pecan Butter at Williams Sanoma and loved it. My husband really loved it and wanted more. I made a double batch of this and we liked it as ...
I just made this recipe to serve with warm bread and give as guest gifts for a huge party I recently had. Not only was it the first to go, but everyone has asked me for the recipe. Everyone abso...
I added 1/2 cup brown sugar and used pumpkin pie spice instead of the separate spices, plus a bit less than 1/2 tsp of cloves. So very delicious with vanilla ice cream...
Waaay too much ginger, if you follow the recipe as is. I used 1/2 of what it called for, and I still thought it was too much. Otherwise, the recipe was okay. I don't know if I will try making it...
This is great! I got five 1/2 pints out of my batch. It's like spreadable pumpkin pie, but sweeter! I had added the 1/2 c brown sugar along with the 1 1/2 c white sugar. I'm spreading it on Gran...