Two holiday favorites were combined into one treat with this recipe and it’s easy to make and keep on hand for the whole season. If you’re like me, you want any excuse to snack on holiday flavors so we spiced this pumpkin butter with our Gingerbread Spice. It contains all the holiday heavy hitters and is packed with cinnamon, nutmeg, allspice and, of course, spicy clove and ginger! Once made, you’ll find yourself adding this spread to everything from toast, waffles and oatmeal. We created a big batch with this recipe so there will be plenty to go around.
Gingerbread Pumpkin Butter
- 6 cups cooked pumpkin or canned pumpkin puree
- 1 cup apple cider
- 1/2 cup maple syrup
- 1 vanilla bean, scraped
- 2 tablespoons Gingerbread Spice
- 1 stick unsalted butter
- 1/2 teaspoon kosher salt
- Combine the pumpkin, apple cider, maple syrup, vanilla bean and Gingerbread Spice in the bowl of your slow cooker. Cook on low for 2 hours with the lid on.
- If you used home cooked pumpkin and would like a smooth butter, turn off the slow cooker and puree the mixture with an immersion bender.
- Add the butter and salt, increase the heat to high and cook another hour with the lid off to thicken. If it is bubbling too vigorously and splashes out, you can reduce the heat. Once you achieve your desired consistency, adjust the sweetener to taste and store in an airtight container in the refrigerator up to one month.
Roasting a pumpkin at home is easy. A bakers pumpkin or pie pumpkin is best, they're a small to medium size and are a brighter orange. These pumpkins have the most flavor and are less stringy. Cut the pumpkin in half and scoop out the seeds and trim off the stem. Bake for an hour at 375 degrees, flesh side down on a sheet trey. Once a fork can be poked through the flesh easily it's cooked. Once cooled the skin should pull right off. The soft fleshy meat is what you'll use for the recipe above.
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