Martha Stewart Living
1/4 cup canned pumpkins
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1/2 teaspoon cinnamon
1/2 pound unsalt butter room temp.
For a special treat, try serving raisin-bread or French toast with pumpkin-flavored butler.
Heat pumpkin in a small saucepan over medium heal, stirring constantly until it dries out (about 2 minutes). Let cool; then, by hand or with an electric mixer lilted with the paddle attachment, fold puree, nutmeg, allspice, and cinnamon into butter. Refrigerate up to two weeks.
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