Ooh, This is so good! This is a recipe that I have adapted from other recipes to make what I think tastes the best. This tastes good on cinnamon graham crackers or you can use it in Pumpkin Dip or Pumpkin Cheesecake. Really easy to make and would make a great holiday gift. When I do give it as a gift, I include the recipes printed on card stock. If nothing else, your house smells wonderful while this is cooking!!!
Pumpkin Spread
1 29 oz. can pumpkin (not pumpkin pie)
1 T. pumpkin pie spice
1 c. apple juice (must be 100% not a cocktail)
1 1/2 c. sugar
Put all ingredients in a medium sauce pan. Cook on medium low heat (I used 4 on my stove)for 20-30 minutes until thickened. Be sure to stir pumpkin every 3-5 minutes to prevent scorching.
As a note: I made sure my spread was heated thoroughly so I could can it. I just poured it into pint jars and processed in a hot water bath for 15 minutes. It should keep 12-18 months unopened or 2-3 weeks after opening.
Pumpkin Cheesecake
1/3 c. brown sugar
2 T. butter
8 oz. cream cheese
2 eggs
¾ c. pumpkin spread
1 graham cracker pie crust
Mix all ingredients and pour into pie shell.
Bake 350 for 40 minutes.
Chill 4 hours before serving.
Pumpkin Dip
1 c. pumpkin spread
2 c. powdered sugar
8 oz. cream cheese
Blend all ingredients. Chill until ready to serve. Serve with cinnamon graham crackers.
Chinese
French
German
Italian
Japanese
Korean
Russian
Spanish
5 comments:
Yum!! Copied and soon to be filed!!! :) Thanks!
Thanks for the recipes:) Yummy.
Yum is right! Your recipes sound wonderful!
Congratulation on being published in the Family Corner on line Magazine. She gave you name credit but I think she should have at least put a link back to your web site.
Oh my Gosh, my mouth is watering! I love the spicy, cinnamony Pumpkin scent of Fall!
Sounds soooo yummy. I am participating in an autumn themed bakesale next week. This will be the perfect thing to make, along with the pumpkinn fudge recipe I recently found. Thanks for sharing.
Post a Comment