PUMPKIN SPICE COMPOTE BUTTER RECIPE

Ingredients

• 15 oz or 425 g pumpkin purée
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 2 sticks (250 g) room temperature butter
• 1/2 cup (100 g) light brown sugar

Instructions

1. Combine the pumpkin purée, vanilla extract, cinnamon, nutmeg, allspice, ginger and cloves in a pan, over medium heat. Cook the purée, stirring frequently, for 15 to 18 minutes, or until smooth and thickened. Look to reduce most of the water in the purée, so once the simmering purée stops producing visible steam, you can take it off the heat. Spread the hot purée in a bowl and set it aside to cool.
2. Combine the room temperature butter and brown sugar. Mix using a stand-mixer, electric mixer, or hand whisk until most of the sugar has been incorporated. Add the cooked spice pumpkin purée and mix until incorporated.
3. Serve right away, or store it in the fridge. Serve with fresh toast, pancakes or a slice loaf cake.

(Author: Carolina Gleen)