Nothing says Autumn, like some pumpkin butter and I thought with the first day of the season
being this week, we needed some in our lives. Pumpkin butter is basically like pumpkin pie in a jar
that you can incorporate into other recipes or just eat it on some toast (straight from the jar) -
might I suggest this
chocolate brioche recipe as a delivery device.
I usually roast a pumpkin instead of buying puree, it is really easy, but purchasing
pumpkin puree works just as well too! If roasting a pumpkin, you just want to make sure
it is the pie or sweet variety.
Moments (Week in Review)
"If a year was tucked inside of a clock,
then Autumn would be the magic hour"
And some inspiration
Yields: About 4 cups
Vanilla Bean Pumpkin Butter
20 minutes or 1 hr & 25 min if roasting a pumpkin
- Equipment: Dutch oven
- 4 cups pumpkin puree (5 lb pumpkin will get you about 4 cups of puree
- 1/4 cup maple syrup
- 1/4 cup apple cider
- 3/4 cup brown sugar
- 1 T pumpkin pie spice
- 1/2 vanilla bean pod, scraping
- 1 t lemon juice
- dash salt
If roasting pumpkin, remove stem, cut in half, scrape out seeds and place halves on foil covered baking sheet (inside is flat against sheet so skin is out)
Place in 400 degree F oven for about an hour.
You will know it is done if you hit the skin gently with a spoon and it leaves an indentation.
Let cool, peel off skin and toss, then puree the "meat" in a blender or food processor then follow next steps.
If using store bought puree, place all ingredients except salt and lemon juice into dutch oven or heavy pot.
Cook about 10 minutes with lid on, but held slightly ajar with wooden spoon, while periodically stirring.
The main objective is to cook off as much moisture as possible so it thickens, so judge accordingly.
Remove from heat, stir in lemon juice and salt.
When done let cool then place in jars or storage container of your choice and keep in refrigerator for up to two weeks.