When summer melts into cool crisp mornings and crispy colored leaves of fall it takes with it the enjoyment of refreshing smoothies, sweet fresh berries, and sun-ripened stone fruits.
It also means that I can finally be excited about hot tea.
Piping hot bowls of oatmeal.
Ahhhh. It really is all about life’s little things.
Luckily I can still enjoy all of these things while omitting the egg, cheese, yogurt, butter, and honey from my current diet.
This pumpkin butter recipe already meets my needs for winter squash and warm spices…even oatmeal if I may be so bold.
It’s laced with cinnamon, nutmeg, cloves, and ginger; a vessel of spreadable pumpkin pie that you can add to smoothies, sandwiches, oatmeal, and dessert quesadillas.
Yes. Dessert quesadillas.
Or dessert grilled cheeses?
To really uncomplicate things you could always just take a quick spoonful to the face…
With that, fall is officially here! See ya summer, wouldn’t wanna be yea!!
Homemade pumpkin butter
adapted from Oh She Glows
recipe yield: ~3.5 cups
Add the following ingredients to a medium-sized heavy stock pot:
20-oz pumpkin puree
3/4 c fresh squeezed apple juice (the juice from 3 of my apples)
1 T ground cinnamon
1 1/2 t ground ginger
1/2 t ground nutmeg
1/2 t ground cloves
1 c brown sugar
Bring to a boil, which will want to start try to sputter but will fail in the thickness of the pumpkin. Reduce the heat and “simmer”, stirring occasionally for 20-30 minutes or until mixture is thoroughly warm and firmed in texture. Remove from heat, add the juice from half a lemon, and let cool. Once cooled, add to 2 mason jars. Cover and refrigerate. These should keep for ~2 weeks.
- Slather on toast
- Swirl into oatmeal
- Blend into a smoothie
- Make pumpkin-peanut butter sandwich
I’m sure there are many other applications for pumpkin butter. Can you think of any others?