Pumpkin butter turns into a taste of fall with a million uses.
Chef Becky Low shares her favorite way to use pumpkin butter.
4 cups pumpkin puree
2 cups brown sugar
1 ¼ cups real maple syrup, divided
1 tablespoon pumpkin pie spice*
Pinch salt
1 cup real butter, softened
1-2 teaspoon Dijon mustard
1 ½ pound cooked ham steak
Combine pumpkin puree, brown sugar, 1-cup maple syrup, pumpkin pie spice and salt in a 6-8 quart crockpot. Cover and cook on high 2 hours, stirring once or twice (will evenly heat mixture). Remove lid and continue to cook 2-3 more hours or until desired consistency is reached. Stir more frequently to prevent scorching, evenly mix and allow steam to escape from the crock. Spoon finished product into containers, cool and store in refrigerator. Makes about 4 cups spread, use ½-cup for whipped butter below, use the remainder as a spread.
Stir together ¼-cup maple syrup with mustard. Cut ham steak into serving sizes. Brush one side with glaze; place, glaze side down, in hot skillet, brush top of steaks with glaze. Pan fry until lightly browned on one side (2-4 minutes), turn and brown opposite side. Meat is cooked, it only needs to be heated through, be careful not to overcook and dry out. Place steaks on serving plates, brush with additional glaze to moisten. Serve a dollop Pumpkin Butter.
Whipped Pumpkin & Real Butter: Whip 1-cup softened real butter on high until light and fluffy (about 5 minutes). Add ½-cup Pumpkin Butter and whip. May add additional pumpkin pie spice to taste or sprinkle spice over the top. Spread on toast, muffins, bagels and lightly on pan fried ham or pork chops.
Add comment