Anne, don’t be frightened. Making pumpkin butter is easier, faster and more delicious than you think. With the time it takes for me to drive to the many supermarkets near me–say 10 minutes or so–I can whip up a pot full of “PB.” Best of all this took so little time, maybe from prep to cook to cool down, like 25 minutes.
1 15 oz can pumpkin puree
1/4 cup honey
1/4 cup apple cider
2-3 tbsp. brown sugar
1/4 tsp. nutmeg, all spice, cloves, ginger
1.5 tsp. cinnamon
1/2 fresh lemon squeezed
Plop a saucepan on the stove over low heat. Add 2 tbsp. of brown sugar and the apple cider together. Next squeeze the half lemon into the saucepan. As the sugar starts to dissolve in the apple cider and lemon solution, drop in the spices. Stir until sugar is dissolved and spices are mixed in. Add the pumpkin puree and stir. Once the pumpkin mixture starts to bubble (less than 10 minutes) you can sprinkle in the rest of the brown sugar.
Remove the mixture from the stove and let cool for a few minutes. Then stir in the honey and have a taste test. You can always add more honey, cinnamon or sugar to balance out the deep flavor of the spices. If you want the result to not be “spicy” at all, but sweet, I would half the spices to 1/8 tsp. of nutmeg, all spice, cloves and ginger or eliminate them completely.
Once this has cooled you can serve how you see fit! I’ve shared with some ideas below.
How to eat pumpkin butter:
As a spread on a cracker or bread.
Out of the jar.
Atop Greek yogurt, ice cream, ricotta, cottage cheese.
Plopped on a rice cake.
Use it as a filling for sweet treats like cupcakes.
Swirl into Farina or oatmeal.
As a compliment to a peanut butter sandwich or grilled cheese.
As a dip for fruit, butter/sugar cookies.
Sprinkled with toppings like chocolate, walnuts, raisins, etc.
…Anne, can you come up with more uses?
Ciao for now.