Monday, December 10, 2012

Bread and butter

  The great pumpkin butter experiment was a success!

  The pie pumpkin we bought on markdown made 4 1/2 cups of puree, which translated to 2 1/2 pints of butter. 

   Next time, I may cut the spices down a bit.  I had to add the extra 1/2 cup of puree to soften the gingery taste.

  The butter is posing with a loaf of savory pumpkin bread I made, using the puree from our Halloween pumpkins.


Jackie said...

Glad that it all worked out so well. Enjoy that pumpkin butter.

God bless.

Anonymous said...

That looks soooooo good. Did you use a recipe you can share? (Hint...) :)