1 cup pumpkin puree [canned or fresh]
1/2 - 3/4 cup light brown sugar
1 Tablespoon cinnamon
1 Tablespoon vanilla extract
1/4 teaspoon nutmeg - freshly grated
1/2 teaspoon ground ginger
pinch of salt
Stir all ingredients together until brown sugar dissolves into pumpkin and spices are evenly mixed
Place in jar and store in refrigerator for up to 2 weeks.
Packed in cute jars, they make fabulous hostess or holiday gifts.
This recipe was developed for the Cultured Cup by Kyra Effren
Copyright The Cultured Cup