Today I wanted to share a delicious recipe I found on Martha Stewart for Pumpkin Spread. This is the time of year a lot of us start to use canned pumpkin in baking, making cakes, pies, soups, etc.
Quite often we will be unable to use all of it up, and we will find ourselves left with bits and bobs of it. Inevitably it will get popped into a container and set into the refrigerator as we promise ourselves that we will find some use for it, only to end up throwing it out at some point.
Canned/tinned pumpkin is the best kind to use for pies and bakes. It is almost impossible to get homecooked pumpkin dry enough to get favourable results.
I have tried it in the past and I have to say it is just not worth the time and effort. Save that for making soups and sauces.
When I first moved over here to the UK, it was impossible to find tinned pumpkin anywhere. My first thanksgiving I made sweet potato pie instead of pumpkin pie and longed for pumpkin pie.
Which was kind of strange really. Pumpkin pie was not something I had really enjoyed when I was a child. (I didn't like mincemeat pie either!) It has only been since becoming an adult that I have come to appreciate it, and pumpkin, for what it is.
I now enjoy and appreciate it in many things. Pies, cakes, breads and in this lovely bread spread. Its not overly sweet and was beautiful the other day spread on our warm biscuits.
It has only the tiniest hint of sweetness. This comes from the use of real Maple Syrup. Something else which is much more accessible over here in the UK these days than it was when I first arrived. Don't be tempted to use fake maple syrup or pancake syrup. Its just not the same.
It has a lovely spiciness from the use of Pumpkin Pie Spice. This is not something you can get over here in the UK. You might be tempted to use mixed spice (a British baking spice mix) but it is NOT the same!
I always make my own. It is very much like the real thing and at least I know whats in it. No chemicals or preservatives. I have included the instructions on how to do this in the notes of the recipe for this spread.
You will find that you can use it in all sorts of recipes. Recipes such as my delicious Impossible Pumpkin Pie. (Totally from scratch, no mix involved.) Then there is my totally delicious Pumpkin Spice Bread.
How about Pumpkin Crumb Pie. This delicious bake boasts an oatmeal cookie crust and topping. So delicious.
Don't get me started on the beautiful Cinderella's Pumpkin Cake. Soooo tasty! And then there is Pumpkin Streusel Cake. It has a delicious sweet streusel filling.
Wholemeal Pumpkin Rolls. Yummilicious! Pumpkin Pie Muffins. Delicious Pumpkin Spice Cake. And these are only the tip of the iceberg. There is no end to pumpkin delights on my blog. Just put Pumpkin into the search and watch what pops up!
And today I add another way to enjoy this wonderful Autumn ingredient by way of this delicious Spiced Pumpkin spread.
It truly is delicious and so very easy to make. It goes together in about five minutes and is a great way to use up any bits and bobs of pumpkin.
Its delicious spread onto waffles and biscuits. Fabulous on muffins and toast. Great on pancakes, with some maple syrup poured over top.
It also keeps for about 2 weeks, covered in the refrigerator. I do not know if it will freeze or not. I have not tried.
In any case if you are looking for one more tasty thing to do with tinned pumpkin this autumn, you can't get much better than this! Quick and easy and most delicious!
Spiced Pumpkin Spread
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Ingredients
- 1 cup (230g) unsalted butter, softened
- 1/4 cup (60g) plus 2 TBS pumpkin puree
- 3 TBS pure maple syrup
- 1/2 tsp pumpkin pie spice
- 1/2 tsp fine seasalt
Instructions
- Beat all of the ingredients at high speed with an electric mixer until well blended, pale in color and fluffy. Cover and store in the refrigerator.
- You can keep this fresh, refrigerated, for up to two weeks.
notes:
Make Your Own Pumpkin Pie Spice: Mix together 1 TBS ground cinnamon, 2 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp ground allspice, 1/2 tsp freshly grated nutmeg and a pinch of ground mace or ground cardamom. Store in an airtight container out of the light for up to 6 months.Did you make this recipe?
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What is your favorite thing to bake with pumpkin? Any suggestions? Tis the season for all things pumpkin after all!
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