It is October, time for all the pumpkin goodies. As I mentioned in the last post I recently bought two baking pumpkins and couldn’t wait to get started. My first pumpkin item of the fall was this maple pumpkin butter.
This is easy to make and full of fall flavors. Instead of using brown sugar I sweetened it with honey and maple syrup. Not only are they natural sweeteners, but to me they symbolize fall. Pumpkin and maple syrup are the perfect match.
Then of course we have spices. Cinnamon is of course a must. Then cardamom, just because I like it and felt like it! Finally the nutmeg. I chose that because it reminds me of fall and also because Jack loves it. The other night at dinner he commented that nutmeg is the best food ever (this after eating pumpkin ice cream with nutmeg in it)!
The apple cider is also a quintessential fall ingredient. My now I love this season! I almost reached for my trusty lemon for the acidic ingredient to help preserve. Then I thought better and went with the cider theme and grabbed the apple cider vinegar.
We all thoroughly enjoyed it on homemade bread, still warm from the oven. It would also be good on biscuits, toast, pancakes, in muffin or cake recipes… Again, many possibilities. Pumpkin compound butter. Pumpkin cream cheese. I’ll stop now before I drool! We will make this again, probably even change up the spices. Use all maple syrup to go vegan. Have fun and play with the recipe.
Maple Pumpkin Butter
1 sugar pie pumpkin or other baking variety, approx. 2 lb.
1 c. apple cider
3 Tbs. maple syrup
3 Tbs. honey
2 tsp. apple cider vinegar
1/2 tsp. cinnamon
1/4. tsp. cardamom
1/4 tsp. nutmeg
Preheat oven to 400 degrees. Cut the pumpkin in half and scoop out the seeds, pulp and strings. Rub a little oil on the cut edge and place the cut side down on a parchment paper lined sheet pan. Roast for about 40 minutes, it is done when the pumpkin pulls away easily from the skin.
Scoop the pumpkin out of the skin and place in a saucepan with the rest of the ingredients. Purée everything using an immersion blender. Bring to a low boil over medium heat, stirring often. Cook until desired thickness is reached, approximately 10 minutes. Pour into jars, allowing to cool before placing lids on. Store in the fridge for up to one month.
Yields approximately 3 cups