Good morning and HAPPY PUMPKIN TUESDAY TO YA!
If your day hasn’t started swimmingly, then have I got the treat for you today.
Can we talk about pumpkin butter for a second? What a confusing concept. As a fat phobic teenager, I avoided the stuff because I foolishly thought it must be a pumpkin-flavored butter. Right? I mean, hello, the stuff is called pumpkin BUTTER. How is butter NOT involved?
Little did my unsuspecting, teenage mind know what a glorious sauce/spread/condiment (how exactly do you classify pumpkin butter) I was missing out on….until one fateful day it all changed…
My mother and I have always been (and always will be) fans of William-Sonoma. The unnecessary kitchen gadgets, shelves upon shelves of Ina Garten’s latest cookbooks, and high-end mixes and jarred delights always made it a must-stop in our mall outings. Even if we didn’t need anything, we could always count on a free sample of caramel hot chocolate or browned butter polenta or something equally enticing and gourmet.
One late November day back in the early 2000s, my mother and I were breezing through William Sonoma when we spied with our little eyes a towering display of pumpkin butters. Of course, William Sonoma had samples galore that we schmered on warm cubes of pumpkin butter. I didn’t even have a fighting chance. Pumpkin butter+pumpkin bread=hook, line, sinker.
From that day onward, my mother and I have been hooked on their overpriced but indulgent pumpkin butter. Other stores like Trader Joe’s and Sprouts have pretty solid pumpkin butters, too. Yet like all store-bought confections, there’s usually way more sugar that I’d really want swimming around in it.
Pumpkin butter, my friends, can easily become a pumpkin icing if not done properly. That’s why I’ve started just making it myself. Take thirty minute and a few household ingredients later, you’ve got homemade, luxuriously delicious pumpkin butter.
Your ingredient line-up is probably already in your fridge and pantry: canned pumpkin, apple cider, maple syrup, lemon juice and zest, spices. THAT’S IT! No cider? You could easily swap in orange juice for a brighter flavor. Could you swirl in a little bourbon? My lucky stars you sure could! Woah…bourbon pumpkin butter…talk about a treat!
Now, what do you do with the four cups of homemade pumpkin butter once this shindig is all said and done? Hoard it in your refrigerator cause you made it gosh darn it and you’re not sharing?! Maybe…though it is the season of giving and sharing…ugh. I suppose there is enough to share…
This would be a TERRIFIC Christmas gift that can be easily mass-produced to become your neighbor/teacher/church staff/whoever gifts this year. With some Ball jars, festive ribbon, and decorative labels, you’ve got yourself a budget-friendly, easy, homemade Christmas gift!
Naturally, you’re going to keep at least a jar or six for yourself. What, pray tell, should you do with it all? Allow me to divulge some of the ways I’ve used pumpkin butter over the years…
Now y’all, it’s your turn to make dreams come true, to spread joy in this world, to bring a little light into the darkness. This pumpkin butter will do just that!
Quick and Easy Pumpkin Butter
Tell me about some of your favorite homemade Christmas gifts you've received? What about ones you like to give? Could this possibly be added to idea list this year? I'd love to know!
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!