Pumpkin Butter

Ingrédients

• 1 (15-ounce) can pumpkin puree (NOT pumpkin pie filling)
• 1/2 cup apple cider ((120 ml))
• 2/3 cup light or dark brown sugar ((135 grams))
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/8 teaspoon salt
• 1/2 teaspoon pure vanilla extract

Préparation

1. 1

   Add the pumpkin puree, apple cider, brown sugar, cinnamon, nutmeg, cloves, allspice, and salt to a medium saucepan and whisk until fully combined.

2. 2

   Place the saucepan over medium-low heat (I set mine to 2 or 3 on my burner). Cook for 35 to 40 minutes, stirring every 2 to 3 minutes so that it doesn’t burn. If needed, you can place a lid slightly ajar on top of the saucepan to prevent any splatters.

3. 3

   Once the pumpkin butter has thickened and reached your desired consistency, remove it from the heat. Add the vanilla extract and mix until fully combined.

4. 4

   Transfer the pumpkin butter to a heat-proof container and let it cool completely at room temperature, then refrigerate until ready to use.