Whipped Pumpkin Butter

If you're like me you have gone pumpkin crazy this season, trying one pumpkin recipe after another. If you're also like me, you have probably ended up with small amounts of pumpkin left over in the can. Not every recipe I have requires an entire can of puréed pumpkin. Not wanting anything to go to waste, I decided to use what was left in a can of pumpkin, and whip it into some unsalted butter, to use as a spread. This was so good! I tried it on everything from biscuits to bagels to pieces of toast, and it was absolutely wonderful. A light spreading of this on top of my "Frost on the Pumpkin Bread" (Recipe coming soon!) is absolute pumpkin spice perfection. Give this a try, there is absolutely nothing easier, and it will dazzle your guests on Thanksgiving Day.

Whipped Pumpkin Butter

1/2 cup (1 stick) unsalted butter, softened

1 teaspoon pumpkin pie spice

1/4 cup pumpkin puree

2 tablespoons brown sugar

1 tablespoon maple syrup

1 teaspoon vanilla extract

1 pinch salt

In the work bowl of a stand mixer, cream butter for 1-2 minutes, or until light and fluffy.

Add pumpkin pie spice and pumpkin puree, and beat until incorporated, 1 minute.

Add brown sugar, maple syrup, vanilla extract, and salt, mixing an additional minute.

Store in an air-tight container in the fridge.

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