In a bowl, combine all ingredients, except olive oil. Mix together.
Drizzle the desired amount of olive oil in the bowl, and add pepper and flakes to taste.
In a small saucepan, add pumpkin puree, syrup, pumpkin pie spice, and salt. Stir to combine. Cook on medium to low heat for 7 minutes, stirring occasionally, until thickened and darker in color.
In a bowl, mash the softened butter until smooth. Combine most of the cooked pumpkin with
the butter and stir until thickened and smooth. Let cool and serve at room temperature with optional toppings.
Combine all ingredients in a food processor. Pulse until just whipped and blended, scraping sides.
Drizzle with olive oil and garnish with dill.
Focaccia, sourdough loaf and baguette sourced from Bread Savage
110B W Main St, Visalia | 559-429-4887 @breadsavagebakeshop
Ingredients
Directions
In a bowl, combine all ingredients, except olive oil. Mix together.
Drizzle the desired amount of olive oil in the bowl, and add pepper and flakes to taste.
In a small saucepan, add pumpkin puree, syrup, pumpkin pie spice, and salt. Stir to combine. Cook on medium to low heat for 7 minutes, stirring occasionally, until thickened and darker in color.
In a bowl, mash the softened butter until smooth. Combine most of the cooked pumpkin with
the butter and stir until thickened and smooth. Let cool and serve at room temperature with optional toppings.
Combine all ingredients in a food processor. Pulse until just whipped and blended, scraping sides.
Drizzle with olive oil and garnish with dill.
Focaccia, sourdough loaf and baguette sourced from Bread Savage
110B W Main St, Visalia | 559-429-4887 @breadsavagebakeshop