Pumpkin Five-Spice Butter

• 1 cup unsalted butter, room temperature
• 13 cup canned pumpkin puree (to remove any excess water) or 13 cup fresh pumpkin puree, strained (to remove any excess water)
• 1 tablespoon oranges or 1 tablespoon lemon zest, finely grated
• 1 12-2 tablespoons Chinese five spice powder
• salt
• confectioners' sugar (optional) or honey powder, for sweeter applications (optional)
• 14 cup chopped walnuts (optional) or 14 cup pecans (optional)

1. Place the butter in a medium mixing bowl and with an electric mixer (fitted with a paddle) or wooden spoon, beat until light and fluffy.
2. Scrape down the sides.
3. Add pumpkin puree, zest and five-spice powder, scrapping down the sides of the bowl, and beat to incorporate all ingredients.
4. Taste for five-spice powder and salt.
5. Add confectioners sugar if desired.
6. Stir in nuts if desired, and taste again for salt.
7. Scrape into a small bowl, serving crock or butter molds and cover tightly or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.

unsalted butter, pumpkin puree, oranges, spice powder, salt, confectioners, walnuts

Taken from www.food.com/recipe/pumpkin-five-spice-butter-195403 (may not work)