Canadian Thanksgiving is next Monday and that means we’re all stocking up on turkey’s, cranberries and pumpkin. I know you might think you have the world’s best pumpkin pie recipe. You probably do. I wouldn’t dream of encouraging you to change you beloved Thanksgiving dessert. I will, however, recommend you try pumpkin butter.
The secret is…. pumpkin butter
Why, you ask? It makes the most fantastic pumpkin-infused whipped cream (and we all know, pumpkin pie is a most depressing dessert without lashings of cream to cheer it up).
You simply add 1-2 Tablespoons of pumpkin butter to your cream (along with vanilla and a bit of sugar) while whipping it up. It’s subtle, savoury and heightens your whole pumpkin experience.
It doesn’t need to be this fancy Pecan Pumpkin Butter from Williams-Sonoma. Though I have to admit, that one is pretty fine. When I was in the Okanagan researching the best places to eat and drink, I picked up some pumpkin butter at a farmer’s market and it works just as well. And if you’re really a Martha, you can make your own pumpkin butter.
But if you do go for the Pecan Pumpkin Butter from Williams-Sonoma you can also make a lot of other delicacies including pecan pumpkin filled pancakes and these ooey gooey pumpkin layer bars shown above. Here’s 7 recipes to make with Pecan Pumpkin Butter.
Do you branch out with pumpkin desserts or do you stick with a basic pie?
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