Cooked low and slow, this maple pumpkin butter is a delicious and flavorful spread to enjoy with your morning toast. Yield: about 36 oz
Course: Breakfast, Side Dish
Cuisine: American
Keyword: pumpkin butter, pumpkin spread, maple pumpkin spread
Author: Maryanne Cabrera
Ingredients
2-15 oz canned pumpkin
¾cupdark maple syrup
½cupapple cider, or apple juice
¼cupdark brown sugar, packed
2Tablespoonslemon juice
2teaspoonsground cinnamon
½teaspoonkosher salt
Instructions
Add all ingredients to a heavy bottomed sauce pot. Set over medium-high heat, stir ingredients together and bring mixture to a boil. Allow to boil for about 30-45 seconds and then reduce heat to a simmer.
Allow mixture to simmer for 30 minutes, uncovered. Frequently stir to ensure mixture does not burn at the bottom of the pot. By this time, the mixture should have thickened substantially and it should be very fragrant. It will continue to thicken as it cools.
Remove from heat and cool to room temperature. Transfer pumpkin butter to airtight containers, cover and store in the fridge until ready to use. Keeps for 1-2 weeks chilled.