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Old 09-25-2016, 02:05 PM   #15
OLChemist
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Continuing my pumpkins are now in grocery store C. pepo (or C. moschata in this case) geek out:

Pumpkin Filling

Melt 4 Tbsp butter in a small saucepan.

Add 1 3/4 c dark brown sugar.

Allow to heat for a couple minute, stirring constantly. Add:

1 15oz can pureed pumpkin;
2 tsp cinnamon;
1/4 tsp ground cloves;
1/8 tsp salt;
a pinch of ground chile.

Cook over medium heat, until reduced. The mixture should be stiff enough to hold it's shape on a spoon.

Coll before use.

In my experience this makes slightly more than my pies will hold. The leftover is killer on a toasted bagel with a thin smear of cream cheese. (Or on a spoon straight out of the pan.)
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