Most days, I like to eat pretty sensibly in the morning. A couple eggs, a forkful of kraut and beans are regular staples on our plate. But if there's pie in the house, you can be darn sure I'm eating it for breakfast. But diet food, it ain't. That's why, when I'm craving breakfast pie, I fall back on the next best thing: Pumpkin butter. It's a great delivery mechanism for the flavors of pumpkin pie, without the added pound of butter and pint of cream. Slathered on an English muffin, you can almost trick yourself into believing you're enjoying that slice of pie for breakfast. Well, maybe before you've had your coffee. Grace note: If you want to bypass making the pumpkin puree, you can substitute 4 cups of canned pumpkin puree. Pumpkin butter cannot be canned, so this must either be consumed within a week or two of making, or frozen up to six months.
Recipe courtesy of Sean Timberlake
Pumpkin Butter
Total:
2 hr 20 min
Active:
20 min
Yield:
About 5 cups
Level:
Easy
Total:
2 hr 20 min
Active:
20 min
Yield:
About 5 cups
Level:
Easy

Ingredients

  • 2 medium sugar pumpkins
  • 1 cup maple syrup
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon dry ginger
  • 1/2 teaspoon sea salt
  • 2 tablespoons apple cider vinegar

Directions

Prepare the pumpkin puree. Preheat an oven to 350 degrees F. With a large knife, cut the pumpkins in half, pole-to-pole. Use a large spoon to scoop out the seeds and membrane in the center. (The seeds can be reserved and roasted for a snack.) Rub the exposed edges of the pumpkin with a little olive oil. Place the halved pumpkins cut-side down onto a cookie sheet lined with parchment or a non-stick liner. Roast until completely soft, about an hour. Remove from the oven and allow to cool, then scoop out the softened pumpkin flesh. Two medium sugar pumpkins should yield about 4 cups of puree.

Make the butter. In a medium nonreactive saucepan, combine the pumpkin puree, maple syrup, spices, salt and vinegar. Bring to a simmer, and cook on medium-low heat, stirring frequently to prevent scorching or sticking, until the mixture thickens and darkens, about 30 minutes. If a smoother texture is desired, use an immersion blender to break down the puree further. Remove from heat. Allow to cool, and store in the refrigerator or freezer.

IDEAS YOU'LL LOVE

Escargots in Garlic and Parsley Butter

Recipe courtesy of Philippe Bertineau

Pumpkin Spice Cupcakes with Brown Butter Buttercream

Pumpkin-Cranberry Scones with Whipped Maple Butter

Recipe courtesy of Bobby Flay

Basic Butter Cookies

Recipe courtesy of Gourmet Magazine

Peanut Butter Truffles

Recipe courtesy of Sarah Sharratt

Peanut Butter Sauce

Pear Butter

Recipe courtesy of Sean Timberlake

Almond Butter Brownies

Recipe courtesy of Tia Mowry

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Cheap Eats

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Cupcake Showdown

6:30pm | 5:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c