Pumpkin Butter Recipe
If you have never made the marvel that is pumpkin butter, you completely should. I used to see it around the holidays at the Williams-Sonoma store, its thick consistency so appetizing, its deep color so vibrant it almost popped out of the jar. I could almost smell the heady spice aroma even though the jar was so hermetically sealed there was no aroma emanating from it whatsoever. I never took the time to think about what I would do with it; I just knew I would love it if I ever got my hands on it.
I still didn’t know what I would do it with it when I made it but a creation so swoon-worthy will quickly give you ideas the minute you taste it. At the first spoonful, I could already see it frosted on muffins, swirled into Greek yogurt or ice cream, smeared on pancakes, and slathered on a tartine with some blue cheese and a drizzle of honey (yet to be tried!).
But my favorite way to eat it so far has been with fresh fruit. I especially love it sandwiched in between two banana halves cut vertically or generously daubed on apple slices. Pure deliciousness!
Pumpkin butter makes deliciously lovely autumn gifts. Make extra, fill some pretty jars, tie them with straw ribbon, add a tag with a thoughtful message and hand them to the ones you love. Pass around the autumn magic already in the air!
PUMPKIN BUTTER RECIPE
Yield: About 2 cups
Prep Time: 5 min
Cook Time: 30 MIN
Adapted from Smitten Kitchen
If upon tasting the pumpkin butter, it feels a little bit heavy on spices, don’t worry. The sharpness of the spices will mellow down after the butter sits in the fridge for a day or so. Just be patient with it.
2 (15-ounce) cans pure pumpkin puree
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup apple juice
1/2 cup brown sugar
Combine all of the ingredients in a large saucepan and stir well. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring very frequently, until the mixture is thicker and darker.
Let cool and store in airtight containers. Keep the pumpkin butter refrigerated--it is not safe to can it!