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Quadruple this recipe for storage in jars
- 2 cups cooked pumpkin (15 oz. can)
- 1 cup white granulated sugar or splenda
- 1 cup brown sugar or splenda blend
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. ginger
- 1/8 tsp. cloves
Combine all ingredients in a crockpot and cook on high for 3 hours, stirring every 10 minutes to keep from sticking to sides and burning. Put in jars and put in a water bath for 40 minutes. If you like pumpkin pie, you will love it. It is great on hot, fresh biscuits. We like it almost better than apple butter.
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