This recipe needed help. For one, it needs to use brown sugar, not white. It has way too much cloves. It's also missing ginger and nutmeg. I added some fresh ginger puree and also ground. I added freshly ground nutmeg as well. I had to boost the cinnamon also.
Just use pumpkin pie spice and if you have none, use one of the two recipes here on the site. One uses all spice and one does not.
Make sure you're using a "pie" or "sugar" pumpkin. A better way to cook the pumpkin, in my opinion, is to roast it. Wash it, slice off the stem, place it flat-side down (where you just cut off the stem), and slice in half. Gut it (save the seeds for roasted seeds!), and place it face down on a baking sheet lined with foil or parchment paper. Roast at 425 for about an hour, until the peel is wrinkly and loose. Cool slightly, and the peel just come right off. Then puree it in a food processer, blender, or push through a ricer.
Then take that puree and make the butter.
I also added butter to my recipe, which made it richer. A bit of vanilla extract brightens it, too.
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This recipe needed help. For one, it needs to use brown sugar, not white. It has way too...