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Pumpkin & Apple Spread

La Vie Piquant

La vie piquant—the spicy life!  Everyday is filled with “piquant” moments that are pleasantly stimulation of exciting to the mind.  Whether it is in the form of food, style, design, love, entertaining, or any other inspiring idea or tangible object, “it” should be celebrated!  Here I will be sharing with you simple, beautiful, realistic, doable, and truly re-creatable recipes, entertaining ideas, and home décor pizzazz that will help you interject a little bit of “piquant” into your life – after all, we only live once.  Join me in living la vie piquant!

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


  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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