My favorite pumpkin butter uses so far have been on overnight oats (or the lazy girl’s 1-hour oats) and on toast. I really want to try some on vanilla ice cream, but we lack the self-control necessary to own ice cream for more than like five seconds.
Perhaps I just need to go with take-out ice cream. Sinless Cake Batter ice cream from Cold Stone would be a perfect carrier for pumpkin butter.
Speaking of carrier foods, does anyone else employ carrier foods solely for the purpose of transporting their favorite condiments? We do. Big time. Sometimes you just want ketchup for dinner, so you have to make fries to go with it.
Chris and I are both condiment fiends. We double and triple stock many of our favorites to ensure that we never run out mid-week. I know, right, the world might end if we run out of barbecue sauce.
It wouldn’t even be so bad if the condiment stockpile stopped at barbecue sauce, but we go so far as keeping backup tubes of wasabi and at least two bottles of “island” teriyaki next to our extra 1.03 gallons of ketchup.
- 1 cup pumpkin purée
- 6 oz no sugar added apple cider
- 1/4 cup light brown sugar
- 3/4 tsp cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- pinch of salt
- Optional: If you like a sweeter pumpkin butter, add an additional 1/4 cup light brown sugar.
- Combine ingredients in a sauce pan.
- Simmer for approximately 30 minutes, stirring regularly.
- Makes about 1 cup.
Servings ~ 8 (2 tbsp) servings
Calories ~ 43, Fat ~ 0 g, Carbohydrates ~ 13 g, Protein ~ 0 g
Calories (w/extra brown sugar) ~ 69, Fat ~ 0 g, Carbohydrates ~ 23 g, Protein ~ 0 g