Fall is almost here, so it’s time to make a batch of this very versatile Pumpkin Butter! This Pumpkin Butter can be added to numerous things to pack in the fall flavors. Spread on toast and stir into yogurt or oatmeal. Sandwich between shortbread cookies or stir into vanilla ice cream. Stir it into pancake and waffle batter to spice up your weekend breakfast. This can even be substituted in for plain pumpkin puree, cup for cup, to make pumpkin bread and muffins.
Put the pumpkin puree, brown sugar, maple syrup, lemon juice, pumpkin pie spice, cinnamon, and salt into a medium saucepan.
Pour in the apple juice and stir to combine.
With heat on medium-high, bring the mixture to a boil, stirring frequently. Once boiling, turn heat down to medium-low. Simmer uncovered, stirring frequently, for about 20-25 minutes, until thickened and darker in color.
Makes 2 cups
29 ounce can pumpkin puree
2/3 cup brown sugar
¾ cup apple juice
¼ cup maple syrup
1 tablespoon lemon juice
2 ½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
1/8 teaspoon salt
Combine all ingredients in a medium saucepan over medium-high heat. Once mixture starts bubbling, turn down to medium-low. Simmer uncovered, stirring frequently, for 20-25 minutes, until thickened and darker in color. Store covered in the refrigerator for up to 3 weeks.