I’m not a fan of pumpkin spice anything, so I did what I do best and put my own spin on pumpkin butter by adding baharat, silan and a little bit of tahini for creaminess.
In his cookbook Shaya, Alon Shaya shares “an odyssey of food, my journey back to Israel” and he calls Baharat spice “the fancy pumpkin pie spice”. It’s kind of a savory version with cumin, black pepper along with the warm notes of cinnamon, cardamom, cloves and nutmeg. Adding it to pumpkin butter gives it depth and spice that is so different from traditional pumpkin spice, and yes, I love it!
Pair it with a cinnamon raisin bagel for the ultimate treat!To view the reel on Instagram click here.
15oz can pumpkin purée
1 1/2 tsp baharat
1/4 cup silan
1/4 tsp kosher salt
2 tsp tahini paste
Method:
In a pan, combine the pumpkin, baharat, silan and salt. Cool over medium heat until reduced and thickened, 10-20 minutes. Stir in the tahini paste.
(For my homemade baharat blend click here.)
Related Recipes:
Baklava Pumpkin Pie
Cookie Butter Pumpkin Pie
Beer Battered Pumpkin Rings