Pumpkin Butter is wonderfully sweet and perfect on some toasted pumpkin yeast bread. 🙂
IT IS TIME.
Today is the first day of this year’s 13 Days of Pumpkin.
I’ve been waiting months for this, I’m so excited!
We’ll start with something that was on my list last year, but I never got around to doing: pumpkin butter.
I was going to come up with a simple crock pot recipe, and then I found this decadent pumpkin butter recipe from I Bake, He Shoots. I tried it, loved it, and now…it’s the one I’m going to recommend. (Well, that’s an easy first day, isn’t it?)
- 15 oz can pumpkin puree (NOT pumpkin pie filling)
- 1 cup brown sugar
- 1 tablespoon pumpkin pie spice
This recipe will be important on Wednesday, so be sure not to use it all! So be sure to go here and for the instructions!
Edit: This recipe was used to make pumpkin shortbread cookies.
It’s so delicious. It will be perfect on some toasted pumpkin yeast bread. 🙂 Just be mindful about expirations–this butter can only be stored in the fridge for up to 2 weeks.
Are you as excited as I am for pumpkin season? Or do you prefer apples? What’s your favorite fall recipe? Let me know in the comments!