Pumpkin Butter
Sink into a plush piece of toast with pumpkin-spiced butter melting into all the little nooks and crannies.
Servings: 24
Calories: 85kcal
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
Instructions
- 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
Serving: 1tbsp | Calories: 85kcal | Carbohydrates: 10.5g | Protein: 1g | Fat: 4.1g | Saturated Fat: 2.5g | Cholesterol: 9mg | Sodium: 30mg | Potassium: 166mg | Fiber: 2.4g | Sugar: 4.9g