Pumpkin Butter

Had I known that we would love pumpkin butter as much as we do, I would have made a double or even triple batch. The first round of pumpkin butter was decimated within hours.

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.

Prepared.for.disaster. Whew!

Ingredients:

  • 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.

Directions:

  • 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

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7 comments
  1. See, I used to think of peanut butter (and other nut butters) as a condiment, or an “accent” food. Then I abandoned that pretense and realized that nut butters don’t even require carrier foods and can instead be shoveled into my mouth with nothing but a spoon…

    Pumpkin butter sounds like a hands-down win. I’ve never made any before, but we do have one jar of puree left…

    • Brit said:

      In the case of peanut butter, I agree, no carrier foods required. (Says the girl who sat down with a jar of peanut butter and a spoon last night.)

      I think that with the rich flavor of the pumpkin butter that it does need a carrier, preferably buttered toast, re-buttered with pumpkin butter. Speaking of that, next time around I want to try pumpkin butter whipped with real butter. I think it would be an excellent bagel spread…if only we had real bagels in Indiana.

      • Brit said:

        Update: Pumpkin butter whipped with real butter = AWESOMENESS!

  2. Lori said:

    Mmmm, pumpkin butter. We are also condiment (and ice cream) fiends…I could go upstairs and count the number of different condiments in our fridge right now, but I’m lazy 😀

    • Brit said:

      Nice to know that we’re not alone. I have a Sriracha post queued up, but our lame grocery store didn’t have any yesterday. Maybe next time. You, in particular, will appreciate the humor in the Sriracha…

  3. Carolyn said:

    Ooooh…. LOVE Pumpkin butter!! There is a farm stand on the way from my house back to good old J-Town with really good pumpkin butter. But now I need to try making my own!

    • Brit said:

      I love pumpkin butter too! I’ve been having PB&PB sandwiches almost daily lately. That hasn’t been good for blogging, but it has made for really easy to pack lunches.

      If you remember my ketchup sandwich habit as a kid, you probably got a chuckle from my comment above about needing to make french fries sometimes so that I can have ketchup for dinner. Yeah, so I still like ketchup a whole lot!

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