Monday, October 5, 2009

No Cook Pumpkin Butter - Kim's Welcoming Kitchen



There's nothing that says fall like pumpkins. Our family loves all-things pumpkin (pumpkin bread, pumpkin cookies, pumpkin pie). This pumpkin butter is so easy to make, and it turns all sorts of foods into pumpkin delights. Spread it on gluten-free toast or "welcoming kitchen friendly" muffins, heat it up and pour it on sorbet or coconut-based ice cream, or drop a dollop onto our waffles or pancakes.

We shared this recipe as part of Slightly Indulgent Tuesdays  and Allergy Friendly Fridays; please check out the other great recipes.

No-Cook Pumpkin Butter

Ingredients:

1 15-ounce can pumpkin
3 tablespoons pure maple syrup
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon vanilla

Preparation:

Stir to combine all ingredients.
Store pumpkin butter in a covered jar or container in the refrigerator for up to one week.


Happy Cooking!

Kim 

Tagged:

9 comments:

  1. Yummy, was just thinking I needed to find another jar to replenish my now empty one!!! Can't wait to try, thanks for sharing. Rhonda

    ReplyDelete
  2. It is so easy to make...and so delicious! We are just in love with fall over here!

    ReplyDelete
  3. This recipe looks amazing. I would have never even though of such a thing - I'm thinking we'll try it on pancakes this weekend as we prepare for Halloween.

    ReplyDelete
  4. Actually, this is really just cold pumpkin...pumpkin butter is generally cooked down to intensify the flavor, increase the sweetness and thicken the texture. just take this mixture and heat gently on the stove (or even in the microwave) until it reduces to a spreadable thickness. The procedure is the same for apple butter -- take applesauce, homemade or even natural store-bought, and cook out the water until you achieve the desired thickness. just remember with either butter that the flavors will get stronger, so don't over sweeten (you can leave out the sweetener altogether) or over spice (remember too much cinnamon tastes bitter) before hand -- you can always add more at the end.

    ReplyDelete
  5. Thanks, Michele, for the great information. Although this spread isn't a traditional pumpkin butter it does fit the bill as a pumpkin-y, spicy spread. I love the information you provided, though, about not only pumpkin butter, but apple butter, too. I love apple butter, and will be putting your advice into action!

    ReplyDelete
  6. This is a great recipe, and plan to try it. I love the refined sugar free aspect too!

    ReplyDelete
  7. Sounds delicious! A great way to use up left-over pumpkin, too! (I never know what to do with a partcial can of pumpkin...)

    ReplyDelete
  8. This sounds great... I'm imagining some spread over something gingerbread-y as a fun alternative to pumpkin pie :)

    ~ Lisa @ Allergy Free Vintage Cookery

    ReplyDelete
  9. Ooh, I just love the idea of pumpkin butter on gingerbread! I'm so glad you though of it, Lisa!

    ReplyDelete