Pumpkin Butter

It’s the day before Thanksgiving, which means my 10-day "Meat On The Side Countdown to Thanksgiving" is officially coming to an end.

Aw, no need to cry! I know, I know--it’s a sad day--but I promise there will be more Meat on the Side recipes in the very near future!

 

And as a celebration of our last ten days together, I'm giving you one more recipe--quick and easy enough that you'll still have time to make it before Thanksgiving dinner tomorrow! 

I’m showing you how to whip up a pumpkin-infused butter, perfect for slathering on all those biscuits, dinner rolls, and crescent rolls.

Just start by letting some regular unsalted butter come to room temperature.

Whip it up in your food processor and then combine it with pumpkin puree, vanilla, maple syrup, and pumpkin pie spice.

Suddenly you have a unique holiday butter that makes everything taste special. 

Enjoy!

And Happy Thanksgiving to you and yours!

Pumpkin Butter

Makes about 1½ cups

1 cup pumpkin puree

2 sticks unsalted butter, at room temperature

1 tablespoon maple syrup

½ teaspoon pumpkin pie spice

½ teaspoon vanilla extract

1. Add the pumpkin puree to a small pot over medium heat and cook, stirring frequently, until it reduces by almost half—about 15 minutes.

2. Meanwhile, whip the butter in a food processor until it is smooth. Add the cooked pumpkin puree along with the maple syrup, pumpkin pie spice, and vanilla extract to the food processor. Continue to puree until this mixture is smooth and combined.

3. Transfer the butter from the food processor to an airtight container for storage in your refrigerator. When you are ready to use it, allow it to warm to room temperature, then spread on your favorite bread or toast.

 

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