Pumpkin Butter

Ingrédients

• 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)

Préparation

1. 1

   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.

2. 2

   When reduced, remove from the heat, and spread the pumpkin out onto a plate to cool.

3. 3

   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.

4. 4

   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.