Pumpkin Spice. It sweeps the nation every fall. I don’t usually eat things that are pumpkin spice-flavored, but I happen to love the spice mixture itself! When I was craving pumpkin pie the other day, but was feeling too lazy to make it, I decided to whip up a batch of pumpkin spice butter. It’s so easy and delicious on toast!
1/2 c. butter
2 tbsp + 2 tsp pumpkin purée
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. ginger
For the compound butter: Place butter into a medium mixing bowl. Measure out pumpkin purée and add to butter. Mix thoroughly. Once mixed, add all of the spices. Stir the spices into the butter mixture and you’re all set! Pack the butter into a ramekin or shape into a log using plastic wrap.
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The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.
A few weeks ago, a jury of 39 design experts from around the world met in Germany to judge more than 5’500 product innovations from 54 countries. After careful evaluation, the jury paid tribute to Churncraft’s design with the coveted Red Dot distinction. The Churncraft butter churn will be exhibited at the Red Dot Design Museum in Essen, Germany, along with the other winners.