It’s officially fall. Are you in camp “whoopee!” or camp “wake me up when it’s spring”?
Personally I’m a member of the former. It always seems like by the time a season rolls around, I’m totally ready for it. And kind of chilly is pretty much Minnesota’s natural state for most of the year, so you might as well make the most of it.
Now of course fall means all the pumpkin things. This is kind of a weird phenomenon. I mean fall and pumpkins have always gone hand and hand, but I don’t remember people going this loco for it when I was a kid. There was pumpkin carving. There was pumpkin pie. That was all. I blame Starbucks. Haha. 😀.
Luckily I happen to like pumpkin. Like the song goes, I think it’s “delightful, delicious, d’lovely.” So in that state of mind I bring you pumpkin butter. (Pause here for the sound of trumpets). 🎺
I’ve had quite a few different kinds of pumpkin butter and apple butter in my day, and I have to say this one is up there with my favorites. I don’t really like when pumpkin butter is too thin. It slides right off my toast and then I’m a sad panda. 😉. This is nice and thick, perfect for lots of different recipes.
After making this I immediately thought it needed to go in a parfait sometime soon. Perhaps with a little spiced apple granola? Yum! Personally I think it would be great on top of pancakes. Sometimes I like to switch out apple or pumpkin butter for syrup when having waffles or pancakes, just for a change of pace.
And of course the gears in my mind are turning on how to incorporate it into my favorite old baked stuffed French toast recipe. Yum!
Now, the original recipe for pumpkin butter that I found on Skinnytaste ( a wonderful site, by the way, if your looking for delicious and healthy food), had you simmer this for 30-40 minutes, until thick. My mixture started out pretty thick to begin with, and after making it a couple times I found that cooking it for a longer time didn’t really change the flavor. So basically follow your heart when it comes to how thick you want this. I only simmer my pumpkin butter for about 20 minutes, just enough time for the flavors to meld and get all happy.
Happy breakfast! Happy pumpkin everything. 😃
- 1 29 oz can pumpkin puree (not pumpkin pie filling)
- 2 tsp. vanilla extract
- ¾ cup apple cider
- 1 cup packed dark brown sugar
- 2 cinnamon sticks
- 1-2 tsp. pumpkin pie spice (depending on how zesty you want it)
- Combine all of the ingredients in a large saucepan and bring to a boil. Reduce heat and simmer until the the flavors have a change to meld and the mixture is a little thicker, about 20 minutes.