1/4 cup (1/2 stick) unsalted butter, softened
1/4 cup canned pumpkin puree
1 teaspoon brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon salt

Combine butter, pumpkin, sugar, cinnamon, cloves, ginger, nutmeg and salt. Mix well. Keep tightly covered in the refrigerator up to 3 weeks.

Yield: 9 tablespoons.

Variation: Substitute 1/2 teaspoon pumpkin pie spice for cloves, ginger and nutmeg.