The chilly nights and mornings are here and with that, we’re noticing the climate change as it becomes Fall here. Fall is my favorite season; the leaves change and everything is just beautiful and I tend to get in the mood for fall a lot sooner than I should. I’m already thinking of pumpkins, pumpkin patches, and children trick or treating. It’s just a beautiful time and the weather is perfect. So while I’ve been ready for fall since August, it is finally time to really get in that spirit and it’s time to mix things up a little bit and get your taste buds in the mood too!
Here is a fabulous recipe for pumpkin butter; perhaps a recipe to save for after Halloween and you have all of those extra pumpkins laying around. Don’t throw them away, use them in your cooking!
You will need:
- 2 pounds peeled, seeded, and diced sugar pie pumpkin (substitute canned if needed)
- 1/4 cup turbinado sugar
- 1/4 cup brown sugar
- Pinch of salt
1. In a stainless steel pot, combine pumpkin, sugar, brown sugar, and salt; bring to a simmer. (If using fresh pumpkin, stir until it’s tender, about 20 to 30 minutes.)
2. Continue simmering until the mixture starts to thicken, about 20 minutes. Remove from heat and transfer to a blender; blend until smooth. Return mixture to pot and heat for 10 minutes on low until it reaches desired thickness. Remove, cool, and serve.
And that’s it! You can do a few things with this butter and probably a lot more if you start to think out of the box a little. Of course it can be used on top of breads and toast and also on top of bagels, muffins or even in muffins or in between layers of a vanilla cake; just cut the pastry in half, layer pumpkin butter on the bottom and put the top back on! Have fun!