Waiting for Fall
I usually try to hold off on pumpkin, spice, and everything nice until it “feels like fall” outside. Unfortunately, the south Texas weather isn’t cooperating and today it’s a balmy 86 degrees outside.
I dipped my toes in the water with Kristin’s Homemade Pumpkin Spice Latte, and that was the end of it. It’s pumpkin everything from here on out, starting with this DIY Pumpkin Butter recipe. I’m sure it’s only a matter of time before the first batch of Pumpkin Snickerdoodles comes out of the oven!
The Perfect Fall Condiment
Homemade pumpkin butter is healthy, super easy to whip up and is a great way to give a warm, lightly sweet, fall-ish twist to toast, oatmeal, pancakes, and more.
For this recipe, I added half of a ripe green pear to the organic canned pumpkin puree to lighten the flavor just a little. I also made a nutty version, which was my favorite, by adding toasted, chopped pecans.
- 1 cup canned pumpkin or homemade pumpkin puree
- 1/2 small green pear core removed and chopped
- 6 Tbsp pure maple syrup
- 1 1/4 tsp pumpkin pie spice
- 1 1/2 tsp freshly squeezed lemon juice
- 1/2 tsp vanilla paste or pure vanilla extract I like paste to keep the mixture a little thicker
- 1/4 cup chopped toasted pecans optional
- Place all ingredients except vanilla paste and pecans in a medium saucepan.
- Heat over medium high heat, stirring often, until the mixture just begins to bubble.
- Reduce heat and continue cooking, stirring often, for about 10 minutes.
- Remove from heat and add vanilla.
- Transfer mixture to a Vitamix or other blender. Blend on low, then on medium speed until mixture is completely smooth.
- Transfer to glass container and stir in chopped pecans if desired.