It’s the holiday season–the time for giving, and the time to arm yourself with gifts for everyone you know and then some. Traditionally, you might pick up a festive candle or perhaps a bottle of wine, but why not give something more personal–something from the heart? But, who has the time to make homemade treats and still attend all of the festivities? Well, now you can! My early gift to you is stress-free gifting–my wonderful, yet easy, pumpkin butter recipe.
This aromatic, slightly sweet spread full of all of your favorite Fall spices is festive and perfect to take to with you on Thanksgiving Day. It’s a way of thanking the hostess for cooking your holiday bounty (and perhaps, not too far down the road, dare I say, a thoughtful Christmas gift. Gasp!) Pumpkin butter is no joke. I have loved the stuff since childhood. I remember discovering it in artisan food shops when pumpkin decorations miraculously appeared and the smell of cinnamon candles wafted in the air. At that time, pumpkin butter was unique–it was before the delicious spread was sold commercially and easily attainable. I loved the fact that I could savor something that tasted like my favorite pie, but could spread it on toast or even eat it straight out of the jar with a spoon. So, when Fall came around my first year of being vegan and sugar free, I made it my goal to recreate my favorite spread and, because of its success and yum-factor, my pumpkin butter became the first recipe I wrote down. So, I guess I can thank pumpkin butter for the birth of Plantaful :)
This delicious pumpkin butter is thick and velvety. I use all the traditional spices that grace your palate with that familiar Fall taste. As the pumpkin butter simmers, it fills the room with an intoxicating aroma. Apple juice and maple syrup add subtle sweetness while not overwhelming your taste buds. Serve it on toast, waffles, ice cream, yogurt or, my new favorite, dip in a freshly-cut apple slice. So, when you are searching for a perfect hostess gift, or are just in the mood for a taste of Fall, serve up some pumpkin butter. Trust me, you won’t regret it.
Fills two small jars
- 1 (29ounce) can pumpkin puree
- 2 teaspoons ground ginger
- 1/2 teaspoons ground cloves
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 3/4 cup apple juice
- 3/4 cup maple syrup
- Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat, and simmer for covered for 30 minutes or until thick. Let cool for at least ten minutes before serving.