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Sweet & Spicy Pumpkin Butter

This spread is delicious with bread or as part of an antipasto platter. It makes a great addition to any holiday table. Try filling baby pumpkins with the spread and placing at each individual setting.

by Eric Tucker

November 8, 2009

Serves: 1 cup
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Makes 1 cup

What you need:

  • 1 cup pumpkin purée
  • 1/2 cup caramelized onions
  • 1 cup firm tofu, crumbled
  • 2 tablespoons white miso
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon curry powder
  • 1/4 teaspoon cayenne pepper
  • Sea salt to taste

What you do:

  1. In a blender or food processor, combine all ingredients except salt and purée until smooth. Stir in salt.
  2. Store in an airtight container in refrigerator for up to 2 days.

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