Fruit and veggie 'butters' are essentially a sweet spread or puree that can be enjoyed in a similar way to a jam or nut butter, but also make an excellent addition to desserts whether as a topping or an ingredient. I first read about pumpkin butter from Half Baked Harvest and just couldn't resist giving it a try! I roasted fresh pumpkins for this, but if you have access to canned pumpkin, that will likely work well too.
I've tried to air on the slightly healthier side with this by using dates for natural sweetness. Let's be real though, this is still a total treat. The sugars here are just a bit less refined so hopefully won't give you that energy roller coaster effect!
The spices I've used here are inspired by traditional pumpkin spice seasoning, but focusing mostly on the cinnamon. If you've got pumpkin pie spice around though, you could replace all of the dried spices with 2 to 2½ teaspoons of that. While this was reducing, the house smelled like I was burning pumpkin candles in every room. It's definitely put me on the Halloween hype. Just so good!
Spiced White Wine Pumpkin Butter
makes around 4 cups
4 cups roasted, mashed pumpkin or squash (or canned)
A small knob of ginger
½ cup pitted dates
3 tablespoons date or maple syrup
2 teaspoons vanilla extract
2 teaspoons cinnamon
¼ teaspoon allspice
1 cup white wine
⅛ teaspoon ground black pepper
A pinch of sea salt
Blend all of the ingredients with 1 cup of water, in batches if necessary, until very smooth. If you want an extra smooth texture, you can pass the mixture through a sieve afterwards, but I didn't bother.
Cook over a gentle heat in a wide pan, stirring constantly for 30-45 minutes, until very thick and reduced.
Enjoy on toast, pancakes, oatmeal, in a parfait, rippled through vanilla ice cream, sandwiched between cookies, or in any recipe that calls for pumpkin butter or puree.