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Pumpkin butter

Breakfast45 minutes24 people45 calories
1/52/53/54/55/5 (6 votes)
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By Mayra Fernandez Joglar

With this pumpkin butter you will take your breakfasts and snacks to another level. It goes very well with any type of bread, it spreads wonderfully and has a flavor full of nuances.

This recipe looks a lot like a jam although the cooking time is longer. Hence, its flavors intensify creating a soft cream on the palate.

It is not the first time that we prepare this type of creams or butters. And it will not be the last because they are made almost alone. In this case, you will only have to get a good mix of spices to enjoy the best of autumnThermomix will take care of the rest. 😉

Pumpkin butter

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Use this pumpkin butter to flavor your breakfasts and snacks.

Pumpkin butter
  • Mayra Fernandez Joglar
  • Recipe type: breakfast
  • Calories: 45
  • Rations: 24
  • Serving size: 30 g
  • Cooking time:
  • Total time:

Ingredients

  • 800 g of pumpkin puree
  • 100 g of mandarin juice
  • 150 g whole sugar
  • 1 tablespoon vanilla extract or paste (see recipe)
  • 1 level tablespoon (dessert size) pumpkin pie spice (see recipe)
  • 1 level tablespoon (dessert size) ground cinnamon
  • 1 pinch of salt

Preparation

  1. We put all the ingredients in the glass and program 45 minutes, varoma temperature, speed 2, without beaker and with the basket on, in this way we will avoid splashing.

  2. At the end of the time, we check that it has the right texture, for this we take a tablespoon of the cream with a clean spoon and turn it over. The cream has to stay in the spoon and not fall off.

    If it doesn't fall off, we already have our pumpkin butter ready. If it falls off, we have to extend the cooking for a few more minutes. I'm trying 5 in 5 minutes.

Notes

The kcals are calculated for 30 g of product.

Do you want to know more about pumpkin butter?

You can pumpkin puree with roasted pumpkin or following this recipe that Ascen taught us and that I use so much at home.

A trick?: puree the day before and leave it on a sieve overnight. This way you will get a denser texture and with less water.

You can use the spice mix that you like the most. In the market you can find pumpkin pie spice mixes that are already made. Personally, I prefer to make my own mix and adapt it to my tastes by adding more cinnamon.

To make this recipe you can use mandarin, orange or apple juice. With any of the three it will be rich and tasty.

La pumpkin butter you can take it with many things like yogurts, pancakes or waffles. Also on any type of bread, whether it is a rustic, mold or brioche bread challah bread. Whichever one you choose it will be delicious.

This pumpkin butter should be kept in jars and refrigerate or freeze. In the fridge it will keep without problems for a couple of weeks and in the freezer for a couple of months. So it is perfect to make and enjoy its delicious flavor during a good season.

You can vacuum pack it but should not be stored at room temperature, it must always be refrigerated. This recipe does not have too much sugar to act as a preservative and, in addition, the pumpkin does not have so much acidity that it is kept safely.

With these quantities, approximately 2 cans of about 350 g come out. And the "normal" portion is 2 tablespoons, enough to spread the whole toast well with a good layer.

This recipe is suitable for vegan, vegetarian, celiac or gluten, lactose and egg intolerant.

More information - Apple butter / pumpkin puree / Pumpkin Pie Spice Mix / Simple waffles / Jewish Bread: Challah

Adapt this recipe to your Thermomix model


Discover other recipes of: Easy, Jams and preserves, Vegans

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