Monday, November 12, 2012

Sweet Pumpkin Curry Butter

Unfortunately, I didn't get very good photos of this, as I was kind of in a hurry to serve it!  Also, my flash was picking up too much glare, so the color is slightly off - this was as orange as a pumpkin pie, in person.

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!


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