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
Instructions
- In an Instant Pot, combine cubed pumpkin, water, brown sugar, ground ginger, ground cinnamon, nutmeg and allspice.
- Cook on high manual setting for 12 minutes. Natural release and let cool slightly.
- 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.