Pumpkin & Apple Spread

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!

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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

1. Preheat the oven to 425 degrees F.  Line a sheet pan with parchment paper.
2. Spread the pumpkin purée in an even layer (about 9 x 13) onto the parchment-lined sheet pan.  Bake for 15 minutes.  Set aside.
3. 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.
4. Transfer the apple mixture into a heat-proof bowl and add the cooked pumpkin, raisins, maple syrup, honey, and vanilla.  Stir to combine.
5. Serve warm or at room temperature.

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