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.

2 comments:

Jackie said...

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

God bless.

Stacie said...

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