Ingredients
15 ounce can pure pumpkin puree (not pie filling)
1 cup unsweetened apple juice (plus extra for thinning if needed for desired consistency)
2 teaspoons pumpkin pie spice
½ cup granulated sugar (110g) or brown sugar
¼ cup Plew Farm Maple syrup
1 teaspoon vanilla extract or vanilla
pinch of salt
Instructions
Combine all ingredients in a heavy-bottomed, deep, medium saucepan. Cook on medium-high until it comes to a soft boil. Place a lid over the pan, leaving it tilted to vent. You want it open just enough to prevent a mess on the stove top. The mixture will be very thick and splatters like spaghetti sauce. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. Add additional apple juice if the mixture is too thick.
Cool and store in airtight jars in the refrigerator up to two weeks. Alternatively, you can freeze the pumpkin butter. Traditional canning methods are not recommended for preserving pumpkin butter.
Recipe from Saving Room for Dessert