Pumpkin Spread

Martha Stewart Living, November 2011

Don't waste any pumpkin puree left over from baking pies -- turn it into a tasty spread for toast or pancakes. Beat together 2 sticks softened unsalted butter, 1/4 cup plus 2 tablespoons pure pumpkin puree, 3 tablespoons pure maple syrup, 1/2 teaspoon pumpkin-pie spice, and 1/2 teaspoon coarse salt with a mixer on high speed until pale and fluffy. The mixture will stay fresh in the refrigerator for up to two weeks.


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