We are returning to pumpkin-related recipes today with a winner. First, a qualification of sorts: I don’t know much about preserving, canning, jamming and related topics. I occasionally scan the internet for ideas, getting really exciting about making things like fig and lavender jam. Make it, and then exhaust myself on the whole process.
But this? This is so easy even a pumpkin could do it. This pumpkin butter can be eaten in one of two ways:
1. Directly out of the pot once it’s cooked.
2. Saved in your fridge in an air-tight container and slathered on just about anything (I recommend all manner of carbs, especially a nice brioche from Levain Bakery).
And I highly recommend you experience both of the above. The spices and mild sweetness in this pumpkin butter make it an ideal pairing for something slightly sweet. For example, poured warm over vanilla or cinnamon ice cream. OR a bread with a sweetness to it, like brioche. The airy and chewy texture of brioche creates a perfect base for this hearty butter.
Or you could just eat it out of the container with a spoon. It’s that good, I promise you. Here is how you make it:
What You Need:
1 1/2 cups of pumpkin puree (you can use canned or make your own like I did with these instructions).
3/4 cup apple cider
1 cup packed brown sugar
2 teaspoons vanilla extract
1 cinnamon stick
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
What You Do:
Throw all the ingredients in a small pot over medium heat and mix well.
Bring the mixture to a boil for 1-2 minutes and then reduce the heat to a simmer.
Let everything simmer together for about 30-40 minutes, stirring every 5 minutes or so.
The pumpkin butter will start to thicken gradually.
When the pumpkin butter is thick enough, remove from heat and allow it to completely cool (unless you have ice cream on hand, in which case I would encourage you to eat it immediately). Divide into jars and store in the refrigerator.