Pumpkin pie spread
Are delicious pumpkin and coconut spread for for breakfast
Servings 6 - 8
Calories 58kcal
Ingredients
- 1/2 tin Pumpkin purée 8 oz
- 1/2 tin Coconut milk 8 oz
- 3 tbsp Condensed milk (optional)
- 2 tbsp Corn starch
- 1 tsp Pumpkin pie spice use more if required
Other ingredients
- Coarse sea salt
- Maple syrup
Instructions
- In a cup of cold water add the cornstarch. I mix until there are no lumps and it is a smooth slurry.
- Use half the tin of pumpkin purée and half the tin of coconut milk. Mix well until combined. Heat a heavy pot and pan add the mixture adding a cup of water. Heat on on medium heat until the mixture begins to come to a boil.
- Lower the heat and add 2 to 3 teaspoons of condensed milk stir well. Stir the corn starch mixture once again and add it to the cooking pumpkin purée. No start stirring continuously until the cornstarch begins to thicken cook this on a low heat so the cornstarch gets a chance to cook properly and does not have a flour taste.
- Once the mixture thickens add the pumpkin spice powder give it a good stir allow it slightly heat up and remove from heat and allow it to come to room temperature. Now put it in an airtight container and keep it refrigerated.
- If kept properly refrigerated it should last you up to a week.
- To serve :Take the required amount of the pumpkin pie spread mixture, sprinkle some coarse salt like Himalayan pink salt or fleur de sel salt. And drizzle some maple syrup on top get the mixture on a good mix and spread it on a nice buttered and toasted bread or waffles or bagels.