When I lived in San Diego I used to frequent good old Trader Joe’s, oh how I love that place and miss living close to one. They carry a number of products that I fell in love with and one of them is their pumpkin butter. When I looked at the ingredients and realized how basic it was I decided to give it a go on my own. I’ve never made it with canned pumpkin because it seems like every time I make it it’s because I get inspired by all the beautiful little sugar pumpkins that are in the market in early fall so I always use them instead but I can’t see why it wouldn’t work with canned. There is just something about roasting pumpkins that makes you realize it’s fall, puts me in my happy place for sure. This recipe is pretty rough because it all depends on how much you like the different pumpkin pie spices, I pretty much taste this the whole time it’s simmering and adjust my spices as I go. It turns out a little different every time I make it but it always turns out great and it goes really well on Crusty White Bread. I also reserve the seeds, rinse them off and roast them in olive oil and sea salt.
Spiced Pumpkin Butter
- 2 Sugar Pumpkins halved and seeded
- 1 Cup Brown Sugar
- 3/4 Cup Apple Cider
- Nutmeg (freshly ground)
Wash, cut in half and seed the pumpkins. Oil the surface of the pumpkins lightly and place face down on a parchment paper lined roasting pan. Roast at 350 45-60 minutes depending on the size of the pumpkins, they will be ready when the skin turns dark, they smell amazing and they give when you push on them. Let them cool enough so you can handle them. Scrap all the flesh from the skin with a spoon and put it in a sauce pan and add sugar, apple cider and first round of spices maybe like 1/2 tsp of each to start and you can adjust as you go. I use my immersion blender to combine everything together until it’s a smooth consistency. Simmer for about an hour and make sure you are stirring it pretty often, I have found that the longer I let it simmer the better it is. Taste it as you go and add more of what you like. Store in the refrigerator in a sealed container, I have found that it will last a really long time as long as it has a tight lid. I serve it on toast or biscuits but it is really good in yogurt or on ice cream too, I even use it to make pumpkin smoothies. I hope you enjoy it.