For this easy fall recipe you can use canned or fresh puree. Spread it on toast, stir into oatmeal, yogurt, and more!
Ingredients
2cupspumpkin pureecanned or fresh (about one 15oz can)
1/4cupdark brown sugar
1/4cuppure maple syrup
1/4tspground cinnamon
1/8tspground ginger
1/8tspground cloves
1/8tspground allspice
3/4 cupwater*
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.