2 15 oz can pumpkin
3 tablespoons unsalted butter, cut up
1 tablespoon brown sugar, packed
1 teaspoon Chinese five-spice, powder
1/8 teaspoon kosher salt
1 to 3 tablespoons chicken broth, canned
Combine pumpkin, butter, brown sugar, five-spice powder and salt in medium saucepan. Cook over medium heat until heated. Stir in enough broth to make of desired consistency.
Serves 8 (about 1/2 per serving).
Recipe courtesy of Chef Michael Symon, on behalf of The National Pork Board