| Level: | Easy |
| Total: | 5 min |
| Active: | 5 min |
| Yield: | 1 1/2 cups |
Ingredients
- 2 sticks salted butter, softened
- 1/2 cup pumpkin puree
- 2 tablespoons honey
Instructions
- Combine the butter, pumpkin puree and honey in a small mixing bowl until a smooth paste forms. Serve immediately or store in an airtight container, refrigerated, for up to 2 weeks.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 224 |
| Total Fat | 23 g |
| Saturated Fat | 15 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 5 g |
| Protein | 0 g |
| Cholesterol | 61 mg |
| Sodium | 183 mg |
Reviews
I bet you could use left over sweet potatoes, and butternut ory acorn squash as well. I have a biscuit recipe that uses left over pumpkin or sweet potatoes in the dough. Sooo good!
We were at the taping when they made this episode. We had a tasting party for family the day it aired with all the recipes from the episode. I have to tell you, for something so easy, it was a hit! When we made it, we put it in the fridge overnight. It gave time for the blending of flavors. Serve it with hot out of the oven rolls – like Rhodes from the freezer section. As for maple syrup instead of honey, then you would taste maple, the honey just adds sweetness.
I wonder how this would taste with maple syrup replacing honey…What would the exchange be?