Savor the flavor from your pumpkin harvest in a favorite fall spread. Slather it on toast, swirl it into oats or simply enjoy a spoonful.

Ingredients:

8 cups peeled, seeded and cubed pumpkin

½ cup water

¼ cup brown sugar

1 tsp ground ginger

1 tsp ground cinnamon

½ tsp nutmeg

½ tsp allspice

Touch of vanilla extract

Recipe:

1. In an Instant Pot, combine cubed pumpkin, water, brown sugar, ground ginger, ground cinnamon, nutmeg and allspice.
2. Cook on high manual setting for 12 minutes. Natural release and let cool slightly.
3. Puree until smooth with an immersion blender and stir in a tap of vanilla extract. If a thicker butter is desired, spread into an even layer on a baking sheet and bake at 350 degrees F for 1 hour to reduce, stirring halfway.