Spice-infused creamy pumpkin butter sweetened with a little bit of brown sugar and fruit juice is like pumpkin pie without the calorie-laden crust.
This has been my obsession for the past two weeks. I put pumpkin butter on everything! Spread it on oven-fresh bread, use it as a carrot dip, or spread some on a cozy bowl of oatmeal in the morning.
I even put it in my smoothies for a bit of a fall twist. I made a Molasses Bread to go with this. I’ll post the recipe tomorrow.
I used a small pumpkin that my son picked up on his school tour of the pumpkin patch. It yielded about 2 cups of pumpkin puree after roasting and mashing. You can really scale this recipe to whatever size pumpkin you have. The flavor should be quite rich with spices, so add and taste as you go. Keep in mind that the flavor strengthens as the pumpkin puree cools.
Although Canadians celebrate Thanksgiving about a month earlier than our American friends, we still enjoy pumpkin treats right up until the end of November (and then Christmas takes over!) Enjoy this recipe. Let us know how you liked it in the comments below!
- 2 cups fresh pumpkin puree (1 small pumpkin steamed or baked and mashed)
- 1/2 tsp cinnamon
- 1/2-inch cinnamon stick
- 1 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 cup juice (apple, cherry, or orange)
- 1/4 cup brown sugar
- zest and juice of one lemon
- Combine all of the ingredients in a saucepan.
- Place the saucepan over medium-high heat. Bring to a boil, and then reduce to simmer. Cover with a lid.
- Let simmer until the mixture has thickened, about 2 hours. Stir frequently with a silicone spatula, taking care to scrape the bottom of the pan, especially as it thickens. Be careful to not let the bottom burn.
- Once it has thickened, remove from the stove and transfer to a glass or heatproof bowl. Allow to cool. (It will further thicken as it cools.)
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