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Pumpkin Butter

5 from 1 vote
Pumpkin butter makes a wonderful autumn spread for toast and bagels, tasting almost like pumpkin pie.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course: Breakfast
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 15oz Can Pumpkin Puree (or homemade pumpkin puree)
  • ½ Cup Apple Juice
  • ⅔ Cup Brown Sugar (Packed)
  • ½ tsp Ground Cinnamon
  • ⅛ tsp Ground Cloves
  • ⅛ tsp Ground Ginger
  • ⅛ heaping tsp Salt

Equipment

  • 1 Large Pot

Method
 

  1. Combine all ingredients in a large heavy-bottomed pot.
  2. Bring to a boil over medium-high heat.
  3. Reduce heat and partly cover. Simmer, stirring regularly to ensure nothing is sticking to the bottom and burning, for approximately twenty minutes until mixture becomes thick and glossy.
  4. Remove from heat, let cool. Transfer to jars or other fridge- and freezer-safe containers.
  5. Pumpkin butter can be stored, covered, in the fridge for a couple weeks or in the freezer for a few months.