That’s right. I’m still talking pumpkin. When I find something I like I tend to get a bit obsessive. As you can imagine, being the middle of November, it was a bit of a task finding a pumpkin. But after asking around I managed to find a market that had a few left.
Rose and I have been talking about pumpkin butter quite a bit lately, so after finding this recipe from a great resource I decided to give it a try.
While it takes a little time to make, it’s worth the wait. I made the pumpkin puree from scratch for this recipe and that’s also worth doing and easy to do.
Here’s what you’ll need:
- 3 1/2 cups pumpkin puree
- 2 tsp vanilla extract
- 3/4 cup apple cider (the good stuff, not concentrate)
- 1 cup packed brown sugar
- 1-2 cinnamon sticks
- 1-2 tsp pumpkin pie spice
Place everything into a pot, stir it up and bring to a boil. Reduce the heat and let it simmer. I had mine on the stove for about an hour. Basically you want the liquid to slowly evapourate until it becomes this lovely thick, apple sauce like mixture.
Spread this over a warm piece of toast…oh my. My mouth is already starting to water. The cinnamon, spices just pop in this “butter”. I kept a jar of it in the fridge and placed the remainder in small freezer bags to enjoy mid winter.
