Though I am not an expert preserver, this pumpkin butter is one of the easiest and most fulfilling fall recipes. The pumpkin butter can be used fresh out of the pot once it’s cooked, or saved in your fridge in an air-tight container. 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. It is also fabulous slathered onto 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.Print
This is the perfect fall recipes for folks like me who are interested in preserving but are by no means an expert. The spice and mild sweetness in my pumpkin butter pairs well with sweet desserts or slathered on some fluffy bread. It is so good it can be eaten right out of the pot, but can also be jarred and stored in the fridge.
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
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.