This was strictly an experiment and a way to use up some random pumpkin. It turned out really good! Besides the cinnamon, I cut back on the spices because, let’s face it, I’m not a big fan of some of them. The texture is so smooth and lucious and this would make a great Christmas present. It is pretty similar to pumpkin pie filling. I found this recipe on Smitten Kitchen. I hardly ever buy apple juice, so I substituted with Ace Pear Cider. It totally worked though!
Adapted from AllRecipes
1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/3 cups brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Juice of half a lemon
1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Adjust spices to taste. Stir in lemon juice, or more to taste.
2. Once cool, pumpkin butter can be kept in an airtight container in the fridge.