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
Bahan-bahan
- 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)
Langkah-langkah
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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.
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When reduced, remove from the heat, and spread the pumpkin out onto a plate to cool.
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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.
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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.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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