I can’t tell you how many times I’ve searched for a recipe for this. Weird how I’ve come up empty so many times and now without even looking it finds me. Must be part of the PSL (pumpkin spice latte) mania that is taking over the world.
Don’t get me wrong. I like pumpkin. Sometimes I love it. But everything I do and eat and drink in the autumn does not have to be embellished with its flavor. A pie, some bread, a cake, all fine. Coffee, candles, cookies that normally don’t have pumpkin flavor in them, eggs, soup, please save me. Stop trying so hard.
As the weather cools a bit I like denser flavors and textures. Case in point: apple butter. It’s such a childhood memory food and is very comforting. Pumpkin butter works just as well and no peeling is required. Bonus.
This recipe for Pumpkin Butter is nice and simple and she advertises it as 20 minutes. She also says if you have time to let it simmer longer, to do so for even better flavor. That’s why I like it as a weekend project. You don’t really feel like making this on a weeknight, but it doesn’t hijack your entire Saturday either. But, face it, on the weekend you are less stressed than most weekdays and you can happily plop all the ingredients in a pan and let it simmer while you change the sheets or do some laundry or whatever you have going on at the house on a Saturday or Sunday afternoon. Plus, you have the luxury of leaving it on longer and getting that better flavor.
And no canning is required. This makes about 4 1/2 cups of butter, so if you are feeling really generous, you can spoon some into a cute little jar and share with a friend. The rest is all yours in whatever container you like sitting in your fridge for 2 weeks.
Quick and easy is great, but of course the best benefit of all is the result and I encourage you to slather this all over a biscuit or toast fresh from the pot. Don’t wait till breakfast tomorrow. Eat it now and look forward to eating it later too!