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Best Fall Harvest Charcuterie Board with Homemade Pumpkin Butter

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A stunning and satisfying fall harvest charcuterie board featuring homemade pumpkin butter, sharp cheddar, prosciutto, apples, and toasted nuts. Perfect for entertaining or a cozy night in, this board is easy to assemble and full of seasonal flavors.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup apple cider or apple juice
  • 1/3 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 8 oz sharp white cheddar (sliced)
  • 6 oz brie (room temperature)
  • 4 oz aged gouda (cubed)
  • 4 oz prosciutto (thinly sliced)
  • 4 oz genoa salami (sliced)
  • 3 oz soppressata (sliced)
  • 2 honeycrisp apples (sliced, tossed in lemon juice)
  • 1 cup seedless red grapes (washed)
  • 1/2 cup dried figs or dried apricots
  • 1 cup toasted walnuts
  • 1 cup Marcona almonds or roasted salted almonds
  • 1/2 cup pumpkin seeds (pepitas)
  • 1/2 cup homemade pumpkin butter
  • 1/4 cup honey (for drizzling)
  • 1 tablespoon fresh rosemary (optional, for garnish)
  • 1 baguette (sliced and toasted)
  • 1 box of water crackers or rosemary crackers
  • 1 cup pita chips or crostini

Instructions

  1. Make the Pumpkin Butter: In a medium saucepan, combine pumpkin puree, apple cider, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Stir well. Bring to a gentle simmer over medium heat, then reduce heat to low. Cook for 15-20 minutes, stirring occasionally, until thickened and darkened. Remove from heat and stir in vanilla extract. Let cool completely.
  2. Prep the Produce: Wash and slice apples into thin wedges (about 1/4-inch thick). Toss with lemon juice to prevent browning. Rinse grapes and pat dry. If using dried figs, slice in half lengthwise.
  3. Toast the Nuts: Preheat oven to 350°F (175°C). Spread walnuts and almonds on a baking sheet in a single layer. Toast for 5-7 minutes until fragrant and lightly golden. Let cool completely.
  4. Slice the Cheese and Meat: Take cheeses out of fridge 20 minutes before assembling. Slice cheddar into thin triangles or rectangles. Cube aged gouda. Leave brie whole or slice into wedges. Separate prosciutto slices and loosely fold into ribbons. Fan out salami and soppressata slices.
  5. Assemble the Board: Place large board or baking sheet on counter. Put small bowls of pumpkin butter and honey on board as anchors. Arrange cheeses in different spots. Place meats near cheeses, folding or rolling for visual interest. Fill gaps with apples, grapes, and dried fruit. Scatter toasted nuts and pumpkin seeds in empty spaces. Tuck baguette slices and crackers around edges. Garnish with fresh rosemary if desired.
  6. Serve: Set board out at room temperature. Provide small plates and napkins for guests.

Notes

The pumpkin butter can be made up to a week ahead and actually tastes better after sitting overnight. Let cheeses come to room temperature for best flavor. Don’t overcrowd the board; leave some space for easy grabbing. Toasted nuts add depth of flavor. For a vegetarian version, skip the meats and add more cheese varieties or roasted chickpeas. For gluten-free, use gluten-free crackers or cucumber rounds.

Nutrition

Keywords: fall harvest charcuterie board, pumpkin butter, charcuterie board, fall appetizer, cheese board, easy entertaining

Find it online: https://twirltaste.com/best-fall-harvest-charcuterie-board-with-homemade-pumpkin-butter/