What tastes like pumpkin pie but can be eaten at any point in the day on breads, in smoothies, and layered in parfaits??
If you hadn't guessed yet... Pumpkin butter!
After I left my last post with a comment about how topping my homemade bread with thanksgiving-y foods would be super tasty, I started to think what I had that I could put on it for lunch today.
No turkey, no cranberry sauce, no mashed sweet potatoes in the house, but lots of leftover kabocha pumpkin puree to use up! Hello, pumpkin butter!
The only problem is that last time I made pumpkin butter by the book, it took like half an hour to simmer on the stove, and I was so not willing to wait that long. So, like the mad scientist in the kitchen (or in this case the impatient child) that I am, I threw three ingredients together and microwaved it for 40 seconds.
- 3 Tablespoons or so pumpkin puree (I can at least say this one I had made myself!)
- about 2 tsp. dark brown sugar
- 1/4 tsp cinnamon and a pinch or two pumpkin pie spice
Quick, somebody get me an "Easy button" so I can push it!
This blog post was, too! Phew. That's good since today I also have to work on my Bodyworks toning class today and make sure I have it down. There's only a couple more hours till class so I figure more time = better.
Perhaps next time I'll even treat you to a workout-by-Courtney to help you burn off the calories from your own baked goodies!
Now I'm in the mood to combine the pumpkin and bread factors and make a pumpkin bread... oooo.
Did I mention I like pumpkin?
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