Pumpkin Butter
INGREDIENTS
29 oz can of pumpkin puree
3/4 cup apple juice
1 1/2 cups light brown sugar
1 - 1 1/2 Tbsp pumpkin pie spice (1 Tbsp should be enough. If your pumpkin pie spice is from last year’s pumpkin pie you may want to do 1 1/2 Tbsp).
1 tsp salt
INSTRUCTIONS
Combine ingredients in a large sauce pan.
Bring to a boil, then reduce heat to a simmer (low-medium).
Stir frequently for 30 minutes, until mixture has reduced and thickens.
Store in airtight containers in the refrigerator for up to 3 weeks.
Pumpkin butter is delicious mixed with softened cream cheese and toasted pecans for a sweet fall dip. Serve with graham crackers or cinnamon pita chips.
Hope McCarthy