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Pumpkin Spice Puree

Pumpkin Spice Puree


  • 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

  • Directions:
  • 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


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