Title: Spicy pumpkin butter/mw
 Categories: Canning
      Yield: 1 Servings
 
    1/4 c  Dark brown sugar; packed
      2 tb Sugar
    1/4 c  Water
    1/2 ts Allspice
    1/4 ts Ginger
    1/4 ts Ground cloves
    1/4 ts Nutmeg
    1/2 ts Cinnamon
  1 1/2 c  Pumpkin
           Canned or freshly cooked
 
    TRY USING THIS ADDED TO WHIPPED CREAM TO GARNISH PUMPKIN PIE
  Combine the two sugars, water, allspice, ginger, cloves, nutmeg and
  cinnamon in a 4-cup glass measure. MW on HIGH 3 minutes; stir. Add
  pumpkin and MW on HIGH 5 minutes. Let cool and refrigerate. Keeps
  several weeks in refrigerator or can be frozen. YIELD: 2 cups NOTE:
  Use this as you would apple butter. Source: Microscope Savour Faire