It’s officially Fall, and I love this season! Bursts of sunny weather are still lingering to tease us, random rainstorms keep us on our toes, and the autumn leaves are truly a beautiful sight. There’s something about it that I just adore.
It’s that time of the year that allows us to curl up under a blanket with some hot chocolate and read a good book, an opportunity to start buying the unnecessary winter clothes that we must have, and (for all of you sports fans out there) it’s the beginning of football, basketball, and hockey season (Go Sharks!).
And it’s pumpkin season! Pumpkin pie, baked pumpkin seeds, pumpkin carving—the whole she-bang. Glorious!
So, let’s kick this fall season off with a little pumpkin butter. The name is a little deceiving because there’s actually no butter in the recipe, but you use it like a spread (or like jam). It tastes like delicious pumpkin pie–sweet, rich, and full of flavor. You can spread it on toast, eat it with crackers, put a couple spoonfuls in your yogurt, add it to a latte to make a pumpkin spiced latte, and dip apple slices in it.
This pumpkin butter is also vegan and gluten free. Plus, it’s so easy to make! Oh, yes, just embrace it. Hello, Fall!
Vegan and Gluten Free Pumpkin Butter Recipe (adapted from Skinny Taste)
1 Can of pumpkin puree (29 oz)
3/4 Cup apple cider (or apple juice)
1 Cup packed brown sugar
2 Teaspoons vanilla extract
2 Teaspoons cinnamon
1 Teaspoon pumpkin spice
1/2 Teaspoon ground ginger
1/2 Teaspoon nutmeg
Combine all ingredients in a sauce pan and mix well. Bring the mixture to a boil for 1-2 minutes and then reduce the heat to a simmer. Let it simmer for about 30-40 minutes until the sauce is thickened to a consistency you like. While it’s simmering make sure you stir it about every 5 minutes.
When the pumpkin butter is thick enough, remove from heat and allow it to completely cool. Divide into jars and store in the refrigerator.