For this easy fall recipe you can use canned or fresh pumpkin. Spread the pumpkin butter on toast, stir into oatmeal, yogurt, and so on!
2cupspumpkin pureecanned or fresh (about one 15oz can)
1/4cupdark brown sugar
1/4cuppure maple syrup
Combine all ingredients in a heavy-bottomed saucepan.
Bring to a boil, then reduce the heat to low heat (otherwise the pumpkin butter will sputter).
Cook for 20 minutes, stirring often, until the pumpkin 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.
Pumpkin butter can be stored in the fridge for at least two weeks.
*If using fresh pumpkin puree, you may not need as much water, since canned pumpkin puree is often much thicker. For fresh pumpkin puree, start with 1/4 cup, and add more water if it's too thick.