Fall has landed in the mountains, which means I set my sights and tastebuds on all things pumpkin.
I’ll be posting all sorts of great fall baking recipes on my updated website next month, but in the meantime let’s start with two basic recipes.
The first is for homemade pumpkin pie spice; it’s way cheaper than the premade stuff and it packs a much spicier punch.
The second recipe is for a delicious pumpkin butter that is seasoned with that very same pie spice.
Homemade Pumpkin Pie Spice:
-2 tsp cinnamon
-2 tsp ginger
-1 tsp nutmeg
-1/2 tsp cloves
-1/4 tsp allspice
Stir spices together and store in an airtight container.
Homemade Pumpkin Butter:
-850 g of pumpkin
-1/2 cup packed dark brown sugar or coconut sugar
-2 tbsp honey or maple syrup
-1/2 cup apple cider or apple juice
-1 tsp lemon juice or orange juice
-2 1/2 tsp pie spice (from above)
-1/2 tsp cinnamon
-1/2 tsp pure vanilla extract
-1 Tbsp coconut oil
-1/2 tsp salt
Bring all ingredients to a simmer over low heat, stirring occasionally.
As the coconut oil melts, use a whisk to gently emulsify it.
Continue simmering over low heat for 25-30 minutes, stirring every few minutes with a spatula, being sure to clear the bottom and sides of the pan to avoid any scorching.
Once the pumpkin butter is thick and fragrant, taste it and adjust salt/sugar levels accordingly.
Funnel the pumpkin butter into a clean 1 qt (32 oz) glass jar that has been warmed briefly under hot tap water.
Clean rim and outside of jar, then tightly screw on the cap.
Carefully place the hot jar into the freezer for at least two hours; this will seal it.
Alternatively, you can process the pumpkin butter in boiling water like any other preserve if you have the proper equipment at your disposal.
Pumpkin butter will keep up to two weeks in the fridge in an airtight container, or up to two years preserved or frozen.
I’ll be posting all sorts of great fall baking recipes on my updated website next month, but in the meantime let’s start with two basic recipes.
The first is for homemade pumpkin pie spice; it’s way cheaper than the premade stuff and it packs a much spicier punch.
The second recipe is for a delicious pumpkin butter that is seasoned with that very same pie spice.
Homemade Pumpkin Pie Spice:
-2 tsp cinnamon
-2 tsp ginger
-1 tsp nutmeg
-1/2 tsp cloves
-1/4 tsp allspice
Stir spices together and store in an airtight container.
Homemade Pumpkin Butter:
-850 g of pumpkin
-1/2 cup packed dark brown sugar or coconut sugar
-2 tbsp honey or maple syrup
-1/2 cup apple cider or apple juice
-1 tsp lemon juice or orange juice
-2 1/2 tsp pie spice (from above)
-1/2 tsp cinnamon
-1/2 tsp pure vanilla extract
-1 Tbsp coconut oil
-1/2 tsp salt
Bring all ingredients to a simmer over low heat, stirring occasionally.
As the coconut oil melts, use a whisk to gently emulsify it.
Continue simmering over low heat for 25-30 minutes, stirring every few minutes with a spatula, being sure to clear the bottom and sides of the pan to avoid any scorching.
Once the pumpkin butter is thick and fragrant, taste it and adjust salt/sugar levels accordingly.
Funnel the pumpkin butter into a clean 1 qt (32 oz) glass jar that has been warmed briefly under hot tap water.
Clean rim and outside of jar, then tightly screw on the cap.
Carefully place the hot jar into the freezer for at least two hours; this will seal it.
Alternatively, you can process the pumpkin butter in boiling water like any other preserve if you have the proper equipment at your disposal.
Pumpkin butter will keep up to two weeks in the fridge in an airtight container, or up to two years preserved or frozen.
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