Um, yum, just yum. For as much as I love Cake! I am at least as equally obsessed with Pie! Not the crust bit mind you, in my opinion it really just gets in the way of the business end of pie – the filling. Sweet, savory, creamy, fruity, whatever, I could sit with a pie tin and eat the whole middle bit – one small spoonful at a time.
Now I’ve just shared with you my crusade on pumpkin, so what else to do but get straight to the point on this one. Apple, pumpkin, spices and voila, a spread that turns anything into Pumpkin Pie. I adapted the original recipe mainly to remove the sugar and found this more than sweet enough due to the addition of whole apple.
It ended up on top of toast, pancakes, celery sticks [yes, I’m serious] and a red-bean brownie experiment, oh, and on a spoon, straight from the jar. I am currently all out, it is a travesty.
Pumpkin Pie Spread
Adapted from SpoonForkBacon
5oo g [1lb] piece of organic pumpkin*
1 large or 2 small organic apples
1 c organic apple juice
2 tsp cinnamon
2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
1 tsp vanilla
Full Method in under 100 words:
Cube pumpkin and apple into similar size pieces [I leave the skin on the apple].
Mix together all ingredients in a medium size heavy-bottomed saucepan and bring to the boil. Reduce heat to low, cover, and simmer for 30 minutes, stirring half way through.
Remove from heat, allow to cool slightly and puree [immersion hand blender, traditional blender, processor, whatever] until silky smooth.
Return to pan and simmer on low for a further 20 minutes until thick, stirring occasionally. Allow to cool. Place in a jar and refrigerate for up to a week. Use judiciously.
- I used Jap/Kent per usual but of course butternut or any other cooking pumpkin would be perfect. Once it was peeled and de-seeded the weight was about 375g. Determined to use the canned stuff? You may just need to reduce the simmering time a bit