Portland Market Pumpkin Butter
This tasty and simple Pumpkin Butter was created to top pancakes at the Portland Farmer's Market in Portland, Oregon. Great for slathering on warm toast, or slices of crisp apple, too!
Ingredients:
1 pound Organic Valley Butter, softened
1/4 cup pumpkin puree
1/4 cup brown sugar
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
Instructions:
Blend ingredients thoroughly in a food processor. Alternatively, melt butter slowly in a saucepan over low heat, stir in sugar, salt, spices, and pumpkin, and stir together with a wooden spoon until consistency is smooth; remove from heat and serve warm. Leftover pumpkin butter may be stored in a tightly-closed container in the refrigerator for several days.
Blend ingredients thoroughly in a food processor. Alternatively, melt butter slowly in a saucepan over low heat, stir in sugar, salt, spices, and pumpkin, and stir together with a wooden spoon until consistency is smooth; remove from heat and serve warm. Leftover pumpkin butter may be stored in a tightly-closed container in the refrigerator for several days.
Blend ingredients thoroughly in a food processor. Alternatively, melt butter slowly in a saucepan over low heat, stir in sugar, salt, spices, and pumpkin, and stir together with a wooden spoon until consistency is smooth; remove from heat and serve warm. Leftover pumpkin butter may be stored in a tightly-closed container in the refrigerator for several days.
Serving Suggestions:
Top pancakes, waffles, or toast with this Pumpkin butter, or spread it on slices of crisp, tart apple.
Courtesy of the Portland Farmer's Market
Rate This Recipe
Rate this recipe or tell us about your own special twist that made it even better!
