Homemade pumpkin butter is so easy to make and a delicious way to celebrate fall! Spread it on toast, swirl it in oatmeal...you might even want to eat it straight from a spoon.
- 2 (14 ounce or 400 gram) cans pumpkin puree
- ¾ cup apple cider
- ½ cup organic brown sugar
- ¼ cup maple syrup
- 1 tablespoon lemon juice
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
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Stir all ingredients together in a large pot.
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Place the pot over medium heat and bring it to a simmer.
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Lower the heat and allow the mixture to simmer for about 30 minutes, stirring occasionally. You can add a splash of water if the mixture becomes too thick while simmering.
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Your pumpkin butter is finished cooking when the mixture has thickened a bit and appears glossy.
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Allow the pumpkin butter to cool, then transfer it to a sealable container for storage.
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Store your pumpkin butter in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Makes about 4 cups of pumpkin butter.