Seriously I LOVE Fall! Sure it’s chilly and sometimes damp but to see how the foliage changes here in Pittsburgh is truly breath taking! I can remember when I was little my Dad loading up the car with us kids, Mom packed a big ol’ cooler of foods and we would drive (which seemingly seemed for hours on end but in all actuality was like an hour away) just so we could go drive around the country and look at the leaves and all the gorgeous hues of red, orange, yellows and so forth. This time of year is when God gets out his crayons and colors the world beautiful!
We equate Fall with football, sweatshirts, pumpkin and spice flavors. For me it means it time to make Pumpkin butter. If you’ve never had it, you’re clearly missing out. It’s so creamy and dreamy; pure pumpkin bliss! Most put it on toast while others put it in oatmeal, yogurt or atop cottage cheese. Use it as a dip for fresh cut fruits – apple slices are amazing with this! Try it in a granola parfait! Try this on pancakes and maple syrup! Holy Sweet Baby Jesus! Trust me, coming from a girl that is not a pancake/waffle fan… OH MY! Or use it as dessert filling!
Just use it!
This recipe couldn’t be any easier. I’m sure those of you that do make this use the crock pot method. That’s perfectly fine and it makes the house smell FABULOUS but there are days when I don’t want to wait. I want my pumpkin butter NOWWWWW! LOL
Now I had 2 reasons why I had to make this:
1 – I was craving it and I also had leftover pumpkin puree in my fridge; and
2 – I’m working on a Protein Packed Pumpkin recipe *shhhhh*Print
- 3 1/2 cups pumpkin puree (not pie filling)
- 3/4 cup apple cider
- 1 1/4 cups light brown sugar, packed
- 1 1/2 tsp Pumpkin Pie Spice
- 3 cinnamon sticks
- 2 vanilla beans, split lengthways and seeded (or 2 tsp extract)
- In a large sauce pan add in the pumpkin puree, apple cider, brown sugar and pumpkin pie spice.
- Mix to combine.
- Add in the vanilla bean seeds and pods plus the cinnamon sticks.
- Stir well to combine.
- Place the pan over medium-high heat and bring to a slow boil (where the edges start to bubble)
- Immediately reduce the heat to a simmer and allow to cook for 30-45 minutes or until the mixture is thick.
- While the mixture is cooking stir frequently as you don’t want to burn the bottom.
- Taste for seasoning.
- Remove vanilla bean pods and cinnamon sticks from the mixture and discard.
- Place into a glass storage container (can you plastic but glass is prettier) and allow the butter to cool completely.
- Cover and store in the fridge for 2-4 weeks… if it’ll last that long!
If you don’t like pumpkin you can use Acorn Squash, Butternut or really any winter squash.
Try a splash or two of maple syrup as well in your mixture but reduce the brown sugar a bit.
This takes eh 30-45 minutes, just depends on how impatient you are. I let it go the whole 45 minutes for full flavor. Now for those of you that don’t like pumpkin, use squash! Winter squash butter is awesome!