I figured I'd pick up a jar from Trader Joe's, but then a favorite blogger of mine, Minimalist Baker, posted a 20 minute pumpkin butter recipe, and I knew, I had to just make it myself.
For those of you new to pumpkin butter, it is a thick, and creamy pumpkin spread . It has the warmth found in anything pumpkin because of the pumpkin spice mix and maple syrup used in this recipe. I could imagine adding this on pancakes or waffles, or incorporating it into desserts like brownies, and cheesecake. I made a half recipe, so about one mason jar worth, which is more than enough for me to last this "fall" season.
My husband is anti-pumpkin, so I didn't tell him what KIND of grilled cheese we were having. I stood over him while he took his first bite and after he told me how good it was, I let him know it was pumpkin. It was fine. Cheese + butter > pumpkin.
Pumpkin Butter + Muenster Grilled Cheese
Half batch of pumpkin butter
4 slices of hearty bread
4 slices of Muenster (or any cheese)
4 tablespoons SALTED butter
Turn on oven broiler to preheat.
Heat a skillet over medium-low heat. Spread pumpkin butter inside all 4 slices of bread, arrange cheese slices over the pumpkin butter, one per slice of bread. Close the sandwiches. Spread butter on both sides of both sandwiches and place in skillet. Get a nice LIGHT brown on both sides because we will finish them off under the broiler.
Once the sandwiches have some color to them, stick them under the broiler to melt the cheese and get a golden crust on the sandwich. Flip the sandwiches to do the same on the other side.
Remove the skillet from the broiler, don't burn yourself, and cut your sandwiches in half.
Enjoy your ooey, gooey, pumpkin-y sandwich!
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