When you make pumpkin butter at home, it's smooth, sweet, and full of fall spices. Spread it on toast or scones, use it to fill cinnamon rolls, or mix it into your yoghurt in the morning.
INGREDIENTS
– 1 (15-ounce) can pumpkin puree NOT pumpkin pie filling– ½ cup apple cider (120 ml)– ⅔ cup light or dark brown sugar (135 grams)– ¾ teaspoon ground cinnamon– ¼ teaspoon ground nutmeg– ¼ teaspoon ground clove– ¼ teaspoon ground allspice– ⅛ teaspoon salt– ½ teaspoon pure vanilla extract
INSTRUCTIONS
Put the brown sugar, cinnamon, nutmeg, cloves, allspice, apple cider, pumpkin puree, and salt in a medium saucepan. Add the pumpkin puree and whisk until everything is well mixed.
1
Warm the pot over medium-low heat. On my stove, I set it to 2 or 3. Do not let it burn. Stir it every two to three minutes during the 35 to 40 minutes of cooking. If you need to, you can keep the saucepan from splattering by leaving the lid slightly open.
2
You can take the pumpkin butter off the heat once it has thickened to the consistency you want. Mix in the vanilla extract until it's all well mixed in.
3
Put the pumpkin butter in a container that can handle heat and let it cool to room temperature. Then, put it in the fridge until you're ready to use it.