Use leftover canned pumpkin to make this tasty spread for toast or pancakes!
Beat together with a mixer on high speed until pale and fluffy.
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
1/2 teaspoon coarse salt
The mixture will stay fresh in the refrigerator for up to two weeks. But I have been eating at least 2 pieces of toast with this on it every day... so it probably won't last two weeks!
from Martha Stewart
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