 Pumpkin Five-spice Butter
This can be used on vegetables.
1 cup (2 sticks) unsalted butter, at room temperature
1/3 cup canned or fresh pumpkin puree, strained to remove excess water
1 tablespoon finely grated orange or lemon zest
1 1/2 to 2 tablespoons Chinese five-spice powder
Salt, to taste
Confectioners' sugar (for sweeter applications), to taste, optional
1/4 cup chopped walnuts or pecans, optional
Place the butter in a medium size mixing bowl, and, using an electric mixer fitted with the paddle attachment, or using a wooden spoon, beat until light and fluffy. Scrape down the sides.
Add the pumpkin puree, citrus zest and 1 1/2 tablespoons five-spice powder, scraping down the sides of the bowl, and beat to incorporate all the ingredients. Taste for five-spice powder and salt and add more, if needed. Add the confectioners' sugar, if desired. Stir in the nuts, if desired, and taste again for salt.
Scrape into a small bowl, crock or butter mold and cover tightly. Or shape into a long roll in grease-proof paper (plastic, wax, or parchment) for storing and slicing as needed. | 
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