Ingredients
- This is a delicious spread for toast, muffins, waffles, pancakes and cornbread. It's even great with crackers and cheese and a spoonful will liven up yogurt. Whisk it into cream cheese for a dip or frosting. Serve as a cheesecake topping. And stir in some bourbon if its a grown ups party.
- Maple syrup and pecans have a unique flavor. You can also use walnuts and melted jaggery to create a similar spread but the flavors will be different.
- For approximately 2 cups
- 1 cup pecans
- 25 grams melted butter
- 13 oz can of pumpkin about 1/2 kg boiled and pureed Lal Kadoo
- 25 grams melted butter
- 1/2 teaspoon lime zest
- 1/2 cup good quality Vermont maple syrup
- 1/2 teaspoon sea salt or to taste
- 1/2 teaspoon nutmeg finely powdered
- 1/4 teaspoon cloves finely powdered
- 1/4 teaspoon cinnamon finely powdered
- 1/4 teaspoon powdered ginger or Sunth
- 75 grams cold but softened butter
Instructions
- Toast the pecans and 25 grams melted butter in a non stick pan until golden and fragrant. Remove from pan.
- Add pumpkin puree, lime zest and another 25 grams of melted butter and cook, stirring constantly on a medium flame until it reduces to 3/4 its original volume for tinned pumpkin and 1/2 its volume for fresh pumpkin. The color will darken as you cook it which is good. When nearly done add all the powdered spices and cook another 1-2 minutes. Cool.
- Grind pecans to a very fine smooth paste. Add maple syrup to facilitate grinding. When the paste is smooth add the cooled pumpkin and grind to a smooth paste.
- Pass through a sieve and discard any bits and pieces.
- Whip this strained pumpkin mixture with 75 grams softened but cold butter using a hand or stand mixer until fluffy.
- Adjust spices, salt and maple syrup.
- Cover and chill one hour before serving.
© 2024 All content copyright: Tara Deshpande