Ingredients

How to make it

  • Melt the butter in a large skillet over medium-low heat. Cook the pumpkin in the butter until tender, about 20 minutes. Add the sugar and stir until dissolved. Stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool. Transfer to a bowl and cover. Refrigerate at least 2 hours before serving.

Reviews & Comments 6

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    " It was excellent "
    fishtrippin ate it and said...
    I picked one up just to try this. At 50 cents a pound, why not?
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    " It was excellent "
    californiacook ate it and said...
    Luv squash. The white pumpkins are so pretty. There's a beautiful place setting w same on BHG(?) site. Will see if I can locate & give you a link. Happy Saturday :)
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    " It was excellent "
    fishtrippin ate it and said...
    Thank you!
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    " It was excellent "
    peetabear ate it and said...
    yummy, five forks
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  • ladychablis 5 years ago
    so interesting. never knew that about the white ones.
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    " It was excellent "
    chefelaine ate it and said...
    YUMMMMMMMMMM!!!!

    FIVE! :+D
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