Dairy-Free Pumpkin Butter

Ingredients

• 1 29-ounce can pumpkin puree
• 1 1/2 cups sugar
• 3/4 cup apple juice
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg or allspice
• 1/4 to 1/2 teaspoon ground cloves (to taste (see Spice Note below))
• 1/8 teaspoon salt
• Water (as needed)

Instructions

1. 1

   Put the pumpkin, sugar, apple juice, cinnamon, ginger, nutmeg or allspice, cloves, and salt in a large saucepan and stir until smooth.

2. 2

   Place the saucepan over medium heat and bring the mixture to a boil. Reduce the heat to low and simmer, stirring frequently, for 30 minutes, or until thickened. Stir in more water, as needed, if it becomes too thick or isn't smooth and buttery enough.

3. 3

   Cool and store in an airtight container in the refrigerator for up to two to three weeks. You can freeze it for longer storage.