Thursday, October 4, 2012

Pumpkin Butter

If you've never tasted pumpkin butter, you are surely missing out. It's similar to a jam or spread but made entirely of pureed pumpkin, some spices, and that's very nearly it.

This condiment can be enjoyed atop a piece of toast or a croissant. You can flavor oatmeal or any other hot cereal with a spoonful (as I have been every morning as the weather has gotten cooler). It can be added to cookie or cake batter for great pumpkin flavor or folded into cheesecake to create a seasonal pumpkin cheesecake. It can even complete a bowl of ice cream.
Pumpkin butter can be found in some grocery or specialty grocery stores during this season and is also available at a lot of local farm stands. These jars of spreadable goodness tend to be fairly pricey. After having bought a jar from an Amish village store on a recent trip to Lancaster, PA and noting the very simple list of ingredients on the side of the jar, I thought I'd give it a go, myself.

The result, which took a total of 10 minutes from start to finish, was a delicious, creamy, spread full of pumpkin love. Once cooked, it may be canned as you would normally can jams and stored for the upcoming holiday to give as gifts with a couple of crunchy baguettes or to include in your Thanksgiving breakfast spread.

Do try this cheaper and heartier homemade version. It's quick to prepare and packs a flavor punch!

Pumpkin Butter
(Created by Leelabean)

Yield: About 2 1/2 cups

1 can (15oz) pumpkin puree
1 1/2 c granulated sugar
2 t pumpkin pie spice
2 t apple cider vinegar
1/4 t lemon juice

Combine all the ingredients in a saucepan and stir to combine. Heat over a medium low flame until mixture starts to boil. Reduce the heat to a simmer while stirring for 5 minutes until it thickens slightly. Turn off the heat and let cool. Keeps in an airtight container for up to 10 days in the refigerator.

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