Pumpkin & Apple Spread
Marc J. Sievers
I love filling my refrigerator with lots of fabulous preserves, tapenades, and spreads so I can be ready for a last-minute aperitif and nibble with a friend, neighbor, or even Ryan when I least expect it! In this case, the newest addition to my refrigerator line-up is my Pumpkin & Apple Spread—an absolutely divine combination of savory and sweet flavors.
Instead of going through the hassle of using fresh pumpkin, I used canned pumpkin purée instead. Baking it for a few minutes helps to draw out some of the moisture, leaving you with a thick, luxurious, and spreadable base. Once the warm purée is mixed with apples that have been sautéed in butter, brown sugar, and other autumn-inspired ingredients, the spread can then be used in so many ways.
My Pumpkin & Apple Spread is perfect for serving alongside cheeses or just piled high onto a cracker with some crème fraîche and fresh thyme leaves. This brightly-colored spread is also wonderful in the morning on toasted brioche with butter, as a topping for pancakes, or stirred into a hot bowl of oatmeal (trust me, every one of those combinations is fabulous!). Oh, and don’t forget to warm it up and serve it over your favorite ice cream!
Pumpkin & Apple Spread
Ingredients (makes 2 cups)
Pumpkin Purée – 1 can, 15 ounces (not pie filling)
Gala Apple – 1 medium, peeled, ½-inch diced
Golden Raisins – 1/3 cup
Butter – 2 tablespoons, unsalted
Light Brown Sugar – 2 tablespoons
Cinnamon – ¼ teaspoon
Sea Salt – ¼ teaspoon
White Pepper – ¼ teaspoon
Nutmeg – ⅛ teaspoon
Pure Maple Syrup – 1 tablespoon
Honey – 1 tablespoon
Vanilla – ½ teaspoon, pure extract
Black Pepper Water Crackers
Crème Fraîche – for garnish
Thyme Leaves – fresh, for garnish
Directions
Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
Spread the pumpkin purée in an even layer (about 9 x 13) onto the parchment-lined sheet pan. Bake for 15 minutes. Set aside.
Meanwhile, in a 12-inch sauté pan set over medium heat, add the butter. Once hot add the apples, sugar, cinnamon, nutmeg, white pepper, and salt. Cook for 5 to 6 minutes, stirring occasionally.
Transfer the apple mixture into a heat-proof bowl and add the cooked pumpkin, raisins, maple syrup, honey, and vanilla. Stir to combine.
Serve warm or at room temperature.
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