Pumpkin Spread

I’m so excited for 31 days of pumpkin. I can hardly believe it is here! I thought I’d start the month off with a little something simple, but utterly tasty and unmistakably pumpkin. Because, of course, we don’t want to forget that this is a month to celebrate pumpkin after all.

I whipped up this tasty pumpkin spread as a way to give a little oomph to a recent lazy Saturday breakfast of waffles. The waffles… not so tasty. Edible, but not awesome. The spread… definitely my new favorite thing to enjoy by the spoonful! And yes, that is pumpkin granola that you see atop the spread of love. Pumpkin x2 is perfectly perfect in my book.

Reflecting on this tasty treat now, this is basically a hybrid pumpkin butter and pumpkin pie filling, except way simpler and [somewhat] healthier. You take your pumpkin, you take your sweetener, you take your spices, you mix it all together, and BOOM! pumpkin party in a bowl. It’s a fabulous way to get your fill of pumpkin in a non-threatening manner to the non-pumpkin affectionados in your life, like my dear husband. [Is that enough “non”s in a sentence for you? Ha!] I basically gobbled this stuff down in a day and then made some more, because let’s face it–everything can use a dose of pumpkin goodness.

Reader Question ~ What would you top with pumpkin spread?

Pumpkin Spread [a Pajama Chef original]
printable version

Ingredients:

  • 1/4 cup canned pumpkin [not pumpkin pie filling]
  • 2 tablespoons real maple syrup
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger

Directions:

In a small bowl, whisk together pumpkin, syrup, and spices. Taste and adjust spices if necessary. Serve on waffles, pancakes, or toast; stir into yogurt or oatmeal; dip apples or pears in it, or enjoy by the spoonful.

Yield: ~1/4 cup.

Time: <5 minutes.

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12 thoughts on “Pumpkin Spread

  1. Pingback: SRC: Baked Caramel Apple Mini Doughnuts | The Pajama Chef

  2. Pingback: Kale and Brown Rice Gratin | The Pajama Chef

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