If you miss pumpkin spice once autumn ends, whip up this easy apple-pear-pumpkin butter you can enjoy all year round. Savour the tart sweetness of the fruit that pairs perfectly with creamy pumpkin and the kick of chai spices. Spread it on Silver Hills Bakery sprouted whole grain toast, top waffles and pancakes, or bake it into muffins.
Course Spread
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Spreads
Season Fall
Difficulty Easy
Author Silver Hills Bakery
Ingredients
3large pearspeeled, cored, and diced
2large applespeeled, cored, and diced
1cupfresh pumpkin (or yellow squash), cubed
1lemon, juiced
¼cupcoconut sugar
¾tspground cinnamon
½tspground ginger
⅛tspground allspice
⅛tspground cardamom
⅛tspground nutmeg
⅛tspground cloves
¼cupmaple syrup
Instructions
Combine all ingredients except maple syrup in a medium stock pot or Dutch oven and cook over low heat until tender, approximately 4 hours. If mixture becomes dry, add water, 1 tablespoon at a time.
Purée the mixture with an immersion blender or work in batches using a conventional blender or food processor. Add maple syrup as you blend to help achieve a smooth consistency.
Cool completely before transferring to an airtight container or plastic freezer bag. Store in the refrigerator for up to 2 weeks or in the freezer for up to 4 months. Pairs well with our toasted Omegamazing and The Big 16 sprouted breads.
Tips
- Don't have all those spices in your pantry? Use 2 teaspoons of pumpkin spice—this blend has become so popular you can find several pre-blended pumpkin spice options in the spice aisle right next to the cinnamon.