Do Thai people like pumpkin butter?

Look how pretty it is with my cute little pumpkins!

I'm one of those people who will buy something without actually needing it. Especially seasonal things. That's the story behind me ending up with 6 cans of organic pumpkin.
I finally decided that I need to make stuff with it. My first "stuff" was pumpkin butter. I found a few recipes online, but ultimately twisted it around and created my own. I used 1 small (15 ounce) can of organic pumpkin, 1/3 cup apple juice, and then added (didn't measure, my apologies) raw sugar, cinnamon, nutmeg, cloves, and allspice. To make it my own, I added cardamom and black pepper. Yes, pepper. I know it sounds weird, but it gave the pumpkin butter a nice chai flavor, and the bite of the pepper in the background really plays well against all the sweetness. It was tasty! I'm thinking about making some up and giving it out as gifts at my Thanksgiving dinner.

Here it is, simmering away.

Dinner tonight was a Thai curry. Chicken, red curry paste, coconut milk, zucchini, green beans, lime zest, and lots of fresh basil chiffonade. To me, basil really makes a good Thai dish. Served over hot jasmine rice and that's it. This is even better the next day, after all the flavors hang out together overnight.