• 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
Michael Symon brings a new twist to pumpkin.  Serve with Coriander and Cumin Roasted Rack of Pork with Five Spice Pumpkin Puree and a Chile, Pumpkin Seed and Cilantro Salad
Recipe courtesy of Chef Michael Symon, on behalf of The National Pork Board