PumpkinButter Board

With the trending popularity of butter boards, why not take advantage of fall's favorite princess, the pumpkin, and make this easy pumpkin butter board. I made homemade pumpkin butter in about 15 minutes, but you can certainly buy it to make it easier on yourself. This is just simply fun and festive for fall.

I adorned my pumpkin butter board with pomegranate arils and a sprinkling of black sesame seeds purely because I liked the color combinations, but the texture and crunch in each bite are also a winner. 

Cinnamon raisin bagel chips are the perfect dipper here, but Apple slices would also be quite delicious. 

Canned pumpkin is the star here. I use it on the regular and this organic pumpkin from Thrive Market is my favorite. 

How to prepare a butter board?  Check out the YouTube tutorial.  
​This works with ANY butter.

KitchenAid pots & pans

Parchment Paper

Charcutiere Board

Pumpkin Butter

1 15 ounce can pumpkin puree
1/2 cup coconut sugar
1 teaspoon vanilla (I use vanilla paste)
1 teaspoon cinnamon
1/4 teaspoon powdered ginger
1/4 teaspoon nutmeg
small pinch salt

Toasted pumpkin seeds (pepitas), pomegranate arils (optional for garnish & crunch)

Combine all ingredients except vanilla in a medium saucepan.  Cook over medium low heat, stirring occasionally for about 10-15 minutes until smooth and the mixture is slightly thicker than when you started.  Stir in vanilla and cook an additional minute.  

Let cool slightly then add to a glass jar with a tight fitting lid.  This will keep in the fridge for 2-3 weeks.

Artfully spread the pumpkin butter over a charcutiere board ( lay a piece of parchment paper over mine).  

Adorn with toasted pepitas (pumpkin seeds), pomegranate arils or anything of your choice.

It's great for this pumpkin butter board, but also fabulous in baked goods, or swirled over a freshly toasted bagel (cinnamon raise preferred ;-)