The smell of fall spices brings childhood memories rushing back into my mind.
Even though I grew up in a Taiwanese family, I also grew up in a fairly rural part of Southwest Virginia, tucked away in the Appalachian Mountains. A close family friend, who was like a grandmother to me, would always cook a huge batch of apple butter every fall.
I remember visiting her at her house and watching her stir a huge cauldron full of the wonderful smells of apple butter brewing inside.
As a tribute to her, (and as a tribute to pumpkin season), I decided that we needed some pumpkin butter in the house.
Pumpkin butter is ridiculously easy to make, and even better when you use fresh homemade pumpkin puree. There is practically no excuse to not use homemade pumpkin puree right now, especially since pumpkins are plentiful and pumpkin puree is so easy to make.
This pumpkin butter goes wonderfully with toast, biscuits and pretty much any other bread item. And if you can’t help yourself, feel free to eat by the spoonful.
But, if you must have some bread to go with it, I chose to pair it with a cinnamon cranberry biscuit, because if you’re going for a fall inspired breakfast, you might as well go all the way!
Pumpkin Butter: (12 oz)
1 1/2 cups pumpkin puree
1/2 cup apple cider
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Combing all ingredients in a saucepan, bring the mixture to a boil, then reduce to a simmer. Cover the saucepan and let simmer for 30 minutes or until thickened, stir frequently. Remove from heat and place in storage containers. Refrigerate till use – good for up to 1 week.
Cinnamon Cranberry Biscuits: (8 biscuits) adapted from this recipe by All Recipes.
1 1/3 cups all-purpose flour
2 1/2 tablespoons sugar
2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 tablespoons melted butter
1/3 cup cranberries
1/2 cup milk
Preheat the oven to 425˚F. In a mixing bowl, combine all ingredients and stir just until moistened. Form dough into golf ball sized balls and place on a baking sheet. Bake in the preheated oven for 12-15 minutes or until golden brown.