Pumpkin Butter

Ingredients:

• 4 cups pumpkin puree canned or fresh (about two 15oz cans)
• 1/2 cup light brown sugar
• 1/2 cup pure maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• 1 1/2 cups water

Directions:

1. Combine all ingredients in a heavy-bottomed saucepan.
2. Bring to a boil, then reduce the heat to low heat.
3. 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.
4. For an even smoother consistency, use an immersion blender to blend.
5. Pumpkin butter can be stored in the fridge for at least two weeks.

*I chose to can mine in a water bath for 20 minutes.