Pumpkin Butter
Prep Time: 5 minutes | Cook Time: 30 minutes | Total Time: 35 minutes | Makes: 2 cups
I have had an opportunity to be a part of a Thanksgiving Charcuterie Event on Instagram with INOX flatware. All the planning, shopping, cooking, etc. is taking up a lot more time than I had thought it would. Funny, you see these gorgeous meat and cheese boards and think they just rolled some meat here, scattered some nuts there, and put some pickles in a ramekin. Uhm, no, not quite that simple, especially if some of your items are homemade.
Narrowing down ideas was not easy, but by using seasonal ingredients, you can’t go wrong.
Pumpkin flavors were perfect for this fall day, and I needed to work on my slacker-self and get into some more fall baking anyway, so I really enjoyed playing around with this gorgeous Piera Clara Rose Marble Serving Paddle (charcuterie board) Inox sent to me. The cake knife is part of their Celia Cake Serving Set. It has a beautiful copper finish.
Since Pumpkin Bread is the classic fall food, what better spread to go with it than homemade Pumpkin Butter? It’s simply a matter of measuring, dumping into a saucepan, and reducing down to a lovely spread. Serve this Pumpkin Butter with warm biscuits or toast, too!
A word about the apple cider… if at all possible, purchase “real” apple cider. You know, in the jug with the the sediment on the bottom? That’s what you’re after here. Super-yummy for this recipe!
If you are looking for a super-easy, delicious and moist, one-bowl pumpkin bread, check out my Classic Pumpkin Bread. You can top with chopped pecans or leave it without. Flavors and aromas of cinnamon and cardamom will fill your kitchen! Yumm.
Pumpkin Butter
Ingredients
- 1 15-ounce can pumpkin puree
- 1/2 cup packed brown sugar, plus 1 teaspoon if needed
- 1/4 cup good-quality apple cider, not apple juice
- 1/4 cup orange juice
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon lemon juice, fresh or bottled
Instructions
- In a medium saucepan over medium heat, combine the pumpkin, sugar, apple cider, orange juice, and spices. (A whisk works well for this.)
- When the mixture begins to produce big bubbles (like plop plop) through the pumpkin mixture, turn the heat down to low.
- Stir occasionally for 20 to 30 minutes or until thickened, and no pockets of moisture are surfacing.
- Carefully taste for sweetness (mixture will be hot) and add a teaspoon or more of sugar if desired.
- Add the vanilla and lemon juice. Stir well and allow to cool off the heat for about an hour.
- Scrape the Pumpkin Butter into a jar with a tight-fitting lid (or another air-tight container) and refrigerate until ready to eat. Or, serve warm immediately.
- Can keep in the refrigerator for up to a week.
Umm, yes please! This is the perfect spread for honestly any season, but especially Fall! I love the smoothness of this butter along with that delicious pumpkin flavor. Definitely a favorite!