Pumpkin Butter
Sink into a plush piece of toast with pumpkin-spiced butter melting into all the little nooks and crannies.
Foto: I Am a Food Blog — StephanieIngredients
- 15 oz puréed pumpkin (~1 can)
- 1 tbsp pumpkin spice
- 1 tsp vanilla extract
- 1 cup butter (room temperature (2 sticks))
- 1/2 cup brown sugar (light preferred)
Steps
Add the pumpkin puree, pumpkin spice and vanilla to a non-stick pan and cook, stirring frequently, over medium heat for 15-20 minutes, or until smooth, thick, and reduced. The pumpkin will spatter and bubble as the water cooks out, so be sure to stir and keep an eye on it.
When reduced, remove from the heat, and spread the pumpkin out onto a plate to cool.
When the pumpkin is completely cool, cream together the butter and brown sugar in a large bowl, or the bowl of a stand mixer until combined. Add the cooled pumpkin puree and mix until completely incorporated.
Enjoy immediately or spoon into a jar or air-tight container and keep in the fridge to use on anything and everything. The pumpkin butter will keep well in the fridge for up to 2 weeks.
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