Maple Pumpkin Butter Brioche Toast

  • Maple Pumpkin Butter Brioche Toast

    Pumpkin is taking over the internet today. I’m not kidding. Thanks to Sara of Cake Over Steak, over 70 bloggers have teamed up for the ultimate #VirtualPumpkinParty! You can find all things pumpkin from my maple pumpkin butter brioche toast with sliced pears and candied pumpkin seeds to this scrumptious pumpkin pie milkshake or this savory Thai pumpkin curry. (There is a list at the end of the post with all the participating bloggers along with their pumpkin contribution!)

    One of these days, I will make pumpkin butter from scratch using whole pumpkins. For now, I’m totally happy using canned pumpkin.

    I’ve always wondered why it’s called pumpkin butter when it actually contains no butter. Same goes for apple butter. My guess is that butter refers to the smooth spreadable consistency. Please correct me if I’m wrong. Regardless of it’s name, pumpkin butter is delicious. When spread on a piece of toast, it tastes like autumn exploded in your mouth.

    Maple Pumpkin Butter Brioche Toast

    Of course, you could easily go to Trader Joe’s and buy yourself a jar of pre-made pumpkin butter, but where’s the fun in that? Pumpkin butter is super easy to make at home, plus you can add all sorts of herbs and spices to your liking. For me, it’s maple. Maple anything during autumn gives me all the feels.

    You can cook this low and slow in a crockpot, however I prefer to simply it cook it on the stove. Add all the the ingredients in a heavy bottomed sauce pot and cook it for about half an hour until it’s thick and super aromatic. Stir it from time to time to make sure the mixture doesn’t burn at the bottom. That’s it. Use it warm, or eat it chilled. Either way, it’ll taste just as good.

    Maple Pumpkin Butter Brioche Toast

    My favorite way to enjoy pumpkin butter is on a thick brioche toast with sliced pear and a sprinkling of candied pumpkin seeds. And just for kicks, sometimes I like to drizzle a tiny bit of maple syrup on top.

    Maple Pumpkin Butter

    Yield: about 36 oz.

    Ingredients:

    • 2 - 15 oz canned pumpkin
    • 3/4 cup maple syrup, grade B
    • 1/2 cup apple cider
    • 1/4 cup dark brown sugar, packed
    • 2 Tbsp lemon juice
    • 2 tsp ground cinnamon
    • 1/2 tsp fine sea salt

    Directions:

    1. Add all ingredients to a heavy bottomed sauce pot. Set over medium-high heat, stir ingredients together and bring mixture to a boil. Allow to boil for about 30-45 seconds and then reduce heat to a simmer.
    2. Allow mixture to simmer for 30 minutes, uncovered. Frequently stir to ensure mixture does not burn at the bottom of the pot. By this time, the mixture should have thickened substantially and it should be very fragrant. It will continue to thicken as it cools.
    3. Remove from heat and cool to room temperature. Transfer apple butter to airtight containers, cover and store in the fridge until ready to use. Keeps for 1-2 weeks chilled.

    The Little Epicurean

    Maple Pumpkin Butter Brioche Toast

    #VirtualPumpkinParty!

    B. Britnell • Pumpkin & Goat Cheese Macaroni
    A Couple Cooks • Pumpkin Spice Almond Butter
    I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells
    Well and Full • Harissa-Spiced Pumpkin Gnocchi
    Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls
    Girl Versus Dough • Pumpkin Challah
    Snixy Kitchen • Black Sesame Pumpkin Mochi Cake
    Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake
    Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles
    Two Red Bowls • Pumpkin & Caramelized Onion Galette
    The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps
    Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato
    An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream
    Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger
    Chocolate + Marrow • Pumpkin Scones with Cinnamon Butter Swirl
    The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream
    Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel
    With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted Beets
    A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake
    Nommable • Pumpkin Moon Pies
    Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy
    The Yellow Table • Coconut-Curry Pumpkin Soup
    Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi
    The Crepes of Wrath • Pumpkin Pie Cake
    The Swirling Spoon • Pumpkin Hand Pies
    Erin Made This • Pumpkin Rye Waffles with Coconut Caramel
    Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches
    My Name is Yeh • Pumpkin Slice and Bake Cookies
    Earthy Feast • Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto
    Broma Bakery • Pumpkin Pie White Chocolate Brownies
    Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum
    The Sugar Hit • Pumpkin Everything Bagels
    The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten-free)
    Sprinkled with Jules • Pumpkin Spice French Macarons
    Feast + West • Dark Chocolate Pumpkin Seed Toffee Bark
    Jojotastic • Pumpkin Cinnamon Rimming Sugar
    Fix Feast Flair • Pumpkin Spice Japanese Cheesecake
    Appeasing a Food Geek • Pumpkin Ale Cake
    Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney
    Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes
    My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto
    Fork Vs. Spoon • Pumpkin Buttermilk Pudding
    Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
    Twin Stripe • Pumpkin Spice Toffee
    Le Jus d’Orange • Lentil-Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese
    The Scratch Artist • Japanese Pumpkin Temaki with Ginger Kale Chips
    Brewing Happiness • Caramelized Apple Pumpkin Muffins
    Blogging Over Thyme • Homemade Candied Pecan Pumpkin Ice Cream Drumsticks
    Heartbeet Kitchen • Pumpkin Swirled Mashed Potatoes
    The Speckled Palate • Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese Glaze
    Cookie Dough and Oven Mitt • Pumpkin Gingersnap Pie
    Style Sweet CA • Chocolate Stout and Pumpkin Checkerboard Cake
    Fork to Belly • Pumpkin Orange Brulee Pie
    Tasty Yummies • Grain-Free Pumpkin Spice Pancakes
    Påte á Chew • Pumpkin Almond Cake with Almond Butter Frosting
    Holly & Flora • Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup
    Southern Soufflé • Sorghum Pumpkin Soufflés
    Okie Dokie Artichokie • Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage-Mascarpone Sauce, Toasted Hazelnuts
    Kale & Caramel • Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale
    The Little Epicurean • Maple Pumpkin Butter Brioche Toast
    Vigor and Sage • Maple Pumpkin Harvest Smoothie
    Tried and Tasty • Whole Wheat Pumpkin Sugar Cookies
    Sprouted Routes • Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free)
    The Fauxmartha • Baked Pumpkin Donuts
    So… Let’s Hang Out • Grain-Free Apple Crumble Pumpkin Pie
    Wit & Vinegar • Pumpkin Flaxseed Dog Treats
    Dunk & Crumble • Pumpkin Roundup
    Biscuits and Such • Pumpkin Pound Cake
    SugarHero! • Cinnamon Swirl Pumpkin Pound Cake
    A Little Saffron • Spiced Pepita Brittle
    · · · ·
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    Comments

    Heather (Delicious Not Gorgeous)

    i love how thick and rich this looks! and i have a feeling it’s one of those things where canned pumpkin is fine (for the longest time i wanted to use homemade pumpkin puree in my desserts, but for the majority of them it sounds like it’s just not worth it).

    Becky Hardin | The Cookie Rookie

    Girl, BYE! This looks like utter perfection!!!!

    Alana

    OBSESSED. Gimme.

    Erin @ Dinners, Dishes, and Desserts

    I have never made pumpkin butter before, but it sounds so good! Talk about the best breakfast toast ever with this one top!

    Deb@ Cooking on the Front Burner

    Tis the season for pumpkins and this recipe looks amazing!

    Heather | Gold Dipped Chaos

    Oh my word this is awesome!! Pumpkin EVERYTHING!!! Your pumpkin butter looks especially delish!

    ♥Heather

    Erin @ Texanerin Baking

    I’ve never actually had pumpkin butter but after seeing the ingredients in yours… I don’t know why! It sounds and looks SO delicious. :)

    Michelle @ The Complete Savorist

    Well this looks utterly delightful and fall in a little glass jar! Love.

    Krista @ Joyful Healthy Eats

    I want all the pumpkin butter!

    Kathryn @ The Scratch Artist

    This pumpkin butter looks incredible. I love making food from scratch so I am all over this recipe. I laughed when you wrote about the confusing nomenclature. My grandfather avoided peanut butter his ENTIRE life because he thought it was peanuts and butter mixed together. That didn’t sound so appetizing to him. Finally, when he moved in with my family when he was 99, I got him to try peanut butter. He loved it! By the way, hi and I love your blog. Thanks to Sara organizing this whole thing I have discovered so many new (to me) bloggers. Loving the way your site feels. <3

    Steph @ Steph in Thyme

    So gorgeous! A slice of fall for breakfast, divine!

    Michelle @ Blackberry Babe

    This looks KILLER!!!!!!

    Sara @ Cake Over Steak

    Mmmmmm love it! I’d slather that pumpkin butter on everything in my kitchen. Thanks for joining in on the fun with this lovely pumpkin recipe.