I bloody love this time of year for all kinds of reasons, the weather, the festive spirit but also because of the food. Pumpkin is one of my favourites, roasting it in the oven with a sprinkle of salt and nutmeg, or chucking it in soup, pretty much every which way its a winner. So when I came across this Pumpkin Butter on Minimalist Baker, I had to give it a go. The recipe is super simple and only takes about twenty minutes to make once you’ve measured out all the ingredients.
I warn you now it is quite sweet with a strong festive flavour, so if you have a more savoury pallet then I would probably recommend adding less sugar and adding maple syrup at the end to taste. It still does taste amazing though, I spread mine on some rye bread with some pumpkin seeds for a little crunch, and then even had some with my breakfast this morning – bran flakes, yoghurt, dried fruit and mixed seeds – but you can also have this with pancakes, waffles or toast
I know in the states it’s pretty easy to find pumpkin puree but I had some trouble finding it myself and ended up making my own, but apparently they do sell the tinned stuff in Waitrose. Good luck with the recipe below and let me know what you think?
850g Pumpkin Puree
130g Muscovado or Brown Sugar
60ml maple syrup
120ml unsweetened apple juice
Juice from 1/2 a lemon
2 1/2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp ground cloves
pinch of sea salt to taste
1- Add all the ingredients to a medium sized saucepan
2- Mix them together over a medium heat for 20 minutes, it should be at a light simmer stirring regularly. The longer you leave it to cook the more it reduces and the stronger the flavours get
3- Once cooled transfer to a jar, this should keep in the fridge for up to 2 weeks