Wow, this is really good! I made it for the "Pumpkin Pecan Cheesecake" recipe on this site. I scaled it down so I would have just enough for that recipe, plus a little extra leftover. I used 10 oz. pumpkin (2/3 of a 15 oz. can), 1/4 cup apple juice, 1/2 cup plus 1 Tbsp. sugar, 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. nutmeg, 1/8 tsp. cloves. I did modify the proportions of the spices to suite my tastes. This resulted in about 1 cup of pumpkin butter. I'm glad I had some left over after making the cheesecake! It is delicious on toast with a cup of tea. (I didn't have any apple juice, but I did have packets of instant apple cider, so I just mixed up a cup and used that - worked great!)
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Wow, this is really good! I made it for the "Pumpkin Pecan Cheesecake" recipe on this site. ...