Pumpkin Butter
Ingredients
- 4 cups pumpkin puree canned or fresh (about two 15oz can)
- 1/2 cup dark brown sugar
- 1/2 cup pure maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1 1/2 cup water*
Instructions
- Combine all ingredients in a heavy-bottomed saucepan.
- Bring to a boil, then reduce the heat to low heat (otherwise the pumpkin mixture will sputter).
- Cook for 20 minutes, stirring often, until the puree has become caramelized and dark brown, with a thick and shiny consistency. As long as you stir every couple minutes and use a heavy-bottomed pan, it shouldn’t burn.
- Once sufficiently thickened, let the pumpkin butter cool completely before storing.
Notes
- If using fresh puree, you may not need as much water, since canned puree is often much thicker. For fresh pumpkin puree, start with 1/4 cup, and add more water if it’s too thick.
Storing leftovers: Let cool completely, then store in an airtight container in the fridge for 2 weeks.
Freezing: Keep in an airtight container in the freezer for up to 6 months.
Crockpot Instructions: If you’d prefer to use the crockpot instead of the stove, place all the ingredients in the slow cooker and cook on low for 3-4 hours, until thick and shiny.