How to Make Pumpkin Butter on the Stove in About 30 Minutes
Delish says this warmly spiced spread is easy and works on toast, pancakes, oatmeal and more.
Pumpkin butter is a fall favorite, and Delish shares a version that cooks on the stove in about 30 minutes. It only needs an occasional stir. You can spread it on toast, biscuits and quick breads, on waffles and pancakes, or spoon it over oatmeal, yogurt and ice cream. It also makes a nice gift for the holidays.
The ingredients are simple. The base is canned pumpkin puree. Delish says to choose 100% pure pumpkin, not pumpkin pie filling, which is already sweetened and spiced. Two kinds of sugar, white and brown, give you plain sweetness plus a deeper caramel flavor. Apple cider loosens the puree and balances the sweetness, and the recipe suggests fresh, unfiltered cider. The main flavor comes from pumpkin pie spice, which is a mix of cinnamon, ginger, nutmeg, cloves, and allspice. The last ingredients are pure vanilla extract and a pinch of salt.
The method has three steps. First, put the puree, both sugars, the cider, the spice, the vanilla and the salt into a medium saucepan and bring it to a boil over medium-high heat. Second, turn the heat down to low and let it simmer, stirring often, until it thickens. This takes about 30 minutes, but it depends on how thick you want it. Third, let it cool, then pour it into jars and keep it in the fridge.
How do you know it is done? Look at the texture. It should be darker and more concentrated, and it should hold its shape on a spoon. It will thicken more as it cools. You can use fresh pumpkin as well. Peel it, roast the pieces until soft and blend until smooth. Fresh puree has more water, so you may need to cook it longer. If you want a hands-off method, a slow-cooker version is also available.
Pumpkin butter can be whipped with soft butter, or with cream cheese or mascarpone. For a savory sandwich, leave out the vanilla and add it to grilled cheese or to a turkey or roast pork sandwich.
Let it cool completely, then store it in an airtight container. It keeps in the fridge for up to three weeks, or in the freezer for up to six months.
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