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Sauces, Seasonings, Dips, Butters, etc


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6 Ingredient Spiced Pumpkin Butter
32 2T servings
Creamy Italian Dressing
4 servings
Vegan Veggie Dip
1 serving
SaucesSeasoningsDipsEtc.jpeg
6 Ingredient Spiced Pumpkin Butter
6-Ingredient-Spiced-Pumpkin-Butter-4-700x1050.jpeg
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Recipe Type
Cuisine
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Prep Time (in minutes)
10
Cook Time (in minutes)
20
Add'l Time (in minutes)
Total Time (in minutes)
30
Yield
32 2T servings
Equipment Needed
Ingredients
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7
Preparation
Stove-Top
In a medium sauce pan, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Bring to a gentle boil over medium heat. Cook, stirring often until the pumpkin thickens slightly, but is spreadable, about 20-30 minutes. Taste, adding more maple syrup if needed to sweeten.
Remove from the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.
Slow Cooker
In the bowl of your slow cooker, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Cover and cook on high for 3-4 hours. During the last 45 minutes of cooking, remove the lid to allow the pumpkin butter to thicken. Taste, adding more maple syrup if needed to sweeten.
Turn off the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.
Notes
If you don’t like maple you can use brown sugar instead of the maple syrup.
Uses: morning toast with a little butter; in coffee with a touch of milk to make a latte; or in place of pumpkin puree in your favorite baked pumpkin recipes.
Recipe Source
Half-Baked Harvest
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