Pumpkin Butter Recipe

🧂 Ingredients

• 28 ounce can pure pumpkin puree
• 1/2 cup apple juice
• 1 cup brown sugar
• 1/4 cup maple syrup
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• pinch of salt

Instructions

• 1 Combine pumpkin, apple juice, brown sugar, pumpkin pie spice, cinnamon, ginger
  and a pinch of salt in a large saucepan; stir well.
• 2 Bring to boil, then reduce heat to a low simmer and cook for 20 to 25 minutes,
  or until thickened. I like to bring the pumpkin butter to a boil on medium-high
  heat and reduce the heat to low for cooking. But use levels that work on your
  stove. Stir the pumpkin butter frequently as it cooks.
• 3 Once cooled completely, transfer the butter to a glass refrigerator container
  and store for up to 2 weeks. Or you can freeze the pumpkin butter for 1 month.
• 4 Perfect for holiday hostess gifts, spread on fall favorites like waffles,
  pancakes, toast, pumpkin bread, banana bread or oatmeal. Or used in cheesecakes
  and pumpkin chocolate chip cookies!

Nutrition Info