Pumpkin Butter

Stay ready for fall entertaining with a handy spread on standby

Pumpkin butter is an autumn classic that serves as more than just a toast topping. Try it as a charcuterie board spread, swirled into baked goods or breakfast bowls, shaken into a beverage, spread onto a grilled cheese, or whisked into a glaze. Lasting up to two weeks in the fridge, it is an excellent make-ahead item that can be tied into a meal any time of day.

Yields around 12 ounces.

Ingredients:

15 ounces pumpkin purée (1 can)*

1/2 cup light brown sugar

2 teaspoons finely grated lemon zest

1/3 cup apple cider or unfiltered 100% apple juice

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1/2 teaspoon ground cardamom

1/2 teaspoon kosher salt

* Fresh pumpkin puree can be used but may require a longer cook time due to higher moisture content. Avoid pie filling which is already sweetened.

Instructions:

Stir together all ingredients in a saucepan. Heat on medium stirring regularly to prevent sticking. Be careful as mixture will begin to bubble as it thickens; use a mesh splatter guard to minimize mess. Cook for 10-15 minutes or until mixture starts to cling to the spoon instead of dripping. (Mixture will thicken more as it cools.) Cool then transfer into an airtight container. Label with the date and store in the refrigerator for up to 14 days.

Note: Pumpkin butter is not recommended for canning.