Divas on a Dime: Homemade Pumpkin Butter
By Patti Diamond
Spread the Warmth: Homemade Pumpkin Butter to Embrace Autumn
As the air turns crisp and the leaves start to fall, nothing ushers in the coziness of autumn like the rich, spiced aroma of pumpkin. Whether you're planning a festive breakfast or just looking to savor the season, homemade pumpkin butter is a simple way to bring a taste of autumn into your every day. Slather it on toast, swirl it into oatmeal or pair it with your favorite baked goods -- it's the perfect companion to chilly mornings and sweater weather.
Spiced homemade pumpkin butter -- cozy up to the season with this fall favorite! PHOTO CREDIT: www.JasonCoblentz.com
This recipe makes three cups of pumpkin butter, but if that feels like too much of a good thing, it can easily be halved. And remember, it makes a wonderful foodie gift as the holidays draw near!
HOMEMADE PUMPKIN BUTTER
Yield: 3 cups
Total Time: 30 minutes
1 (29 ounce) can pumpkin puree, NOT pumpkin pie filling
1/2 cup apple juice or apple cider
1/2 cup dark brown sugar
1/4 cup honey or pure maple syrup
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
1/4 teaspoon table salt
1 tablespoon butter
Stovetop Instructions:
In a large, heavy bottom saucepan, on medium-high heat, combine all ingredients except the butter. Bring to a boil, stirring constantly. Reduce heat to low and simmer 20-25 minutes, stirring frequently. The pumpkin butter will become smoother and thicker as it is heated and stirred.
For an even thicker consistency, continue heating and stirring over low heat for an additional 10-15 minutes.
When the pumpkin butter reaches the desired thickness, remove from heat. Taste and adjust seasonings as needed, adding more sugar or pumpkin pie spice or salt to balance the flavors to your taste. When you're satisfied, add the butter and stir as it melts into a beautifully glossy finish. Let cool completely.
Slow Cooker Instructions:
In the crock of your slow cooker, combine all ingredients except the butter. Cover and cook on high for 3-4 hours. During the last 45 minutes of cooking, remove the lid to allow the pumpkin butter to thicken. Turn off the heat and add the butter. Taste, adjusting seasonings as desired. The pumpkin butter will thicken as it cools. Let cool completely.
To Store:
Store in glass jars refrigerated for up to two weeks or freeze in freezer for up to three months.
Pumpkin butter pairs wonderfully with a variety of flavors! Here are some ideas:
-- Warm Toast or Biscuits: Spread pumpkin butter on warm toast, biscuits or English muffins for a cozy breakfast or snack.
-- Pancakes or Waffles: Use it as a topping for pancakes or waffles, adding a dollop of whipped cream for an extra treat.
-- Oatmeal or Yogurt: Stir a spoonful into oatmeal or swirl it into yogurt for a fall-inspired twist.
-- Cream Cheese or Butter: Mix pumpkin butter with room temperature cream cheese or butter to make a delicious spread for bagels or crackers.
-- Brie or Goat Cheese: Serve it with creamy cheeses like brie or goat cheese on a cheese board, paired with crackers or sliced apples.
-- Ice Cream: Drizzle it over vanilla or caramel ice cream for a sweet and spiced dessert.
With just a handful of ingredients and a little simmering, you'll have a jar of pure autumn bliss. Pumpkin butter is a beautiful reminder that even in the busiest of seasons, we can pause and enjoy the simple comforts. Make a batch to share or keep it all to yourself (I won't tell!). No matter how you enjoy it, this pumpkin butter is sure to become a fall favorite.
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Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of the website Divas On A Dime -- Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasonadime.com
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