Yield: About 4 cups
3 cups fresh or canned pumpkin
16 ounces cream cheese, room temp
16 ounces whole salted butter, room temp
1 cup brown sugar
2 tbsp curry powder (or to taste)
2 tbsp ground cinnamon
1 tbsp ground ginger
1 tsp ground cloves
1 tsp ground nutmeg
2 tsp lemon juice
This one is very simple! Bring the cheese and butter to room temperature. Mix all of the ingredients with an electric mixer until combined. Adjust spices to taste.
The pumpkin butter can be kept in the fridge for about 2 weeks, or you can freeze it.
Uses - spread this on toast, muffins, pancakes, cookies... Jar and give as a holiday gift. Or, eat it with a spoon - it's delicious! Enjoy!