Pumpkin butter
• 1 cup pumpkin puree canned or homemade
• ¼ cup honey
• 1-2 teaspoons pumpkin spice to taste
• ⅛ teaspoon sea salt
• 1 cup good quality unsalted butter softened to room temperature

Toppings
• Turano Rustic Italian Bread
• 2 tablespoons butter
• 1 bunch sage leaves
• 3 tablespoons honey
• 1 teaspoon pumpkin spice
• Dried cranberries optional
• Praline pecans optional
• ½ teaspoon flaky salt or coarse salt

Pumpkin butter
① In a small pan, add pumpkin puree, maple syrup, pumpkin spice, and salt. Stir to combine. Cook on medium-low heat for about 7 minutes, stirring constantly so it doesn’t burn. It’s ready when it thickens and darkens in color. Take it off the heat and transfer to a bowl or container to cool down to room temperature.
② In a medium bowl, mash the softened butter with a spoon or spatula until smooth and creamy. Add most of the cooked down pumpkin to the butter and stir until smooth. Reserve a few tablespoons of pumpkin for making swirls.

Assembly
① In a small pan or saucepan, melt 2 tablespoons of butter and add the sage leaves picked off the branch. They should sizzle and shrivel up - be careful not to burn them. Once they crisp up, transfer to a paper towel lined plate to cool.
② Take your wooden board and evenly spread the pumpkin butter on top in a thick layer. Add the reserved cooked pumpkin on top and swirl it into the butter.
③ Sprinkle and drizzle all of the toppings: crisp sage leaves, honey, pumpkin spice, flaky salt, cranberries, and praline pecans.
④ Serve with toasted Turano Rustic Italian bread.