Author Notes
With Fall upon us, God gets out his crayons and colors the world beautiful! Pumpkins are abundant and not just for pies! —The Kitchen Whisperer
Ingredients
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3 1/2 cups
Pumpkin Puree (can use winter squash puree)
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3/4 cup
Fresh Apple Cider
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1 1/4 cups
Light Brown Sugar, packed
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1 1/2 teaspoons
Pumpkin Pie Spice
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3
Cinnamon Sticks
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2
Vanilla beans, split lengthways and seeded
Directions
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In a large sauce pan add in the pumpkin puree, apple cider, brown sugar and pumpkin pie spice. Mix to combine
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Add in the vanilla bean seeds and pods plus the cinnamon sticks. Stir well to combine
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Place the pan over medium-high heat and bring to a slow boil (where the edges start to bubble).
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Immediately reduce the heat to a simmer and allow to cook for 30-45 minutes or until the mixture is thick.
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While the mixture is cooking stir frequently as you don’t want to burn the bottom.
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Taste for seasoning.
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Remove vanilla bean pods and cinnamon sticks from the mixture and discard.
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Place into a glass storage container (can you plastic but glass is prettier) and allow the butter to cool completely.
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Cover and store in the fridge for 2-4 weeks… if it’ll last that long!
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