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 — Stephanie
Ingredients
- 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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...