“like buttah” crostini.

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Pumpkin butter, that is.  This post was totally inspired by Sydnee, who told me that at her cooking class last week, she made parmesan crackers and topped them with pumpkin butter.  Sounded totally delicious to me (salty, sweet, spicy), but since parmesan crackers usually have a lot of real “buttah” in them, I decided I’d get the same flavor by making little pumpkin butter and parmesan crostini.

Pumpkin butter is generally a healthy snack – usually very low fat (if any fat) and low calorie, but it can also be pretty pricey – making it at home is so simple and costs about 1/3 of the price!  It’s delicious on toast, crackers, pretzels, and even swirled into oatmeal for breakfast.  

You could make these crostini on whole grain crackers or baguette, but since I love the whole wheat bread that I buy (and already had at home…) I just cut out little circles of whole wheat bread with a cookie cutter and toasted them on a rack in the oven until they were crisp (350 degrees for 10-15 minutes).  It’s a super-economical way to make this snack.  

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And speaking of being economical – check this out!   Holistic health counselor Jackie Topol put together this fantastic guide to cooking healthy meals on a budget.  Great tips and I love the pantry list!

This pumpkin butter recipe is so simple and you can adapt it to your taste in a million ways… (I added some suggestions!)

Pumpkin Butter:

1 15 oz. can pumpkin puree
1/2 cup apple cider
2 tbsp. brown sugar (I’ve also made this with agave nectar…still yummy and agave nectar is much lower on the glycemic index than sugar or honey)
1 tsp. pure vanilla extract (you can also use the seeds from a vanilla bean – I’ll be trying that next time!)
1 tsp. fresh lemon juice (fresh orange juice works well, too)
1/2 tsp. cinnamon
1/3 tsp. freshly grated nutmeg
1/4 tsp. ground cardamom (freshly grated ginger would also work – gives it a little kick!)

Combine pumpkin puree, apple cider and spices in a saucepan.  Bring to a boil, stir and reduce heat to low.  Simmer for 30-40 minutes, until mixture has thickened.  Add in the lemon juice.  Cool to room temperature before serving, store in the fridge.

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To assemble crostini, spoon pumpkin butter onto toasted bread, whole grain baguette or crackers.  Top with a thin slice of shaved parmigiano reggiano cheese.  

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One Comment

  1. Booters Rimes says:

    I love this tali! so glad i could inspire a recipe! i can’t wait to try to make it pumpkin butter myself instead of buying it at a store. xoxo

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