Bourbon Pumpkin Butter. I don’t know what the best part of this recipe is. The delicious spiced pumpkin butter or the smells throughout your house while it simmers.
Also, bourbon, so there’s that.
I may or may not have made this recipe one recent chilly Fall Sunday afternoon whilst sipping on some bourbon in my pajamas, enjoying the smells wafting through my kitchen.
This pumpkin butter screams Fall. Warm spices + delicious roasted pumpkin. Bourbon, ginger, pumpkin pie spice, maple, and vanilla combine to develop a deep and rich flavored pumpkin butter.
You could make this with canned pumpkin puree I suppose, but I recommend going all out and roasting your own pumpkin for maximum flavor. You’ll need to use the smaller baking pumpkins, not the larger carving pumpkins used for decorations. You can find them in most grocery stores throughout the Fall season. Look for sugar pumpkins or pie pumpkins.
I made this recipe for a Boozy Brunch I hosted recently. I served it on a toasted seed bread with cashew cream cheese. Let me tell ya, it’s perfection with cream cheese.
It’s also delicious slathered on top of my Vegan Sweet Potato Waffles .
If nothing else, just make it to spread on your morning toast. Perhaps on a delicious piece of toasted Ezekiel Bread, which is my go to bread. I had it the other day on an Ezekiel cinnamon raison english muffin. I have no words for how much you need to try that combo.
I hope you’ll make my Bourbon Pumpkin Butter. Maybe while you drink bourbon in your pajamas. Perhaps while sitting by your fireplace savoring all the smells……………….
- 1 small roasted sugar or pie pumpkin, about 2 heaping cups roasted and mashed
- ½ cup brown sugar, coconut sugar, or granulated maple sugar *
- ¼ tsp sea salt
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 tsp fresh grated ginger OR ½ tsp ground ginger
- 1½ TBS lemon juice ( ½ lemon)
- 2 TBS bourbon
- 2 TBS maple syrup
- Roast pumpkin, cut side down with seeds removed, about 30 min at 425 degrees until tender
- Scoop out flesh of pumpkin from skins
- Combine all ingredients in a large saucepan, bring to a boil
- Lower to a simmer, cover, cook for 30 minutes, stirring occasionally
- Use an immersion blender or hand mixer to thin out mixture to a smother consistency