WHIPPED CINNAMON PUMPKIN BUTTER

This is a recipe I saw on facebook and put it on my Grandma's Quick Fix Recipes page. I thought some of you, my blog followers, might be interested. It was shared by Lucus Tantanella.

1 cup pumpkin puree

1/4 cup unsalted butter, softened

1/4 cup maple syrup

1/4 cup brown sugar

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp salt

Instructions:

In a medium bowl, combine the pumpkin puree, softened butter, and maple syrup.

Mix in the brown sugar, cinnamon, nutmeg, ginger, and salt until well blended.

Use an electric mixer to whip the mixture on high speed until light and fluffy.

Transfer the pumpkin butter to a jar or container and refrigerate. It can be stored for up to 2 weeks.