Pumpkin Butter

Last week I was at an apple orchard and picked up some pumpkin butter. Since then, I’ve been snacking on it nonstop. I love all fall butters — apple butter, pumpkin butter, sweet potato butter. The more butter the better.

Now it’s almost all gone, and I’m in desperate need of more to slop on my morning English muffin. Instead of buying it, I made my own. It’s that time of year, and it’s fun to cook with fall ingredients that warm the house with their splendid aroma.

This recipe is quick and easy to make. All you have to do is throw the ingredients in a pan, simmer for 30 minutes, and it’s ready to be enjoyed, hot or cold.

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Pumpkin Butter

Ingredients

• 2 cans (15 oz.) pumpkin puree
• 1 cup apple cider
• ½ cup dark brown sugar, packed
• ¼ cup granulated white sugar
• 1 teaspoon pure vanilla extract
• 1-2 teaspoon pumpkin pie spice, to taste
• Pinch of salt

Instructions

• Combine ingredients in saucepan.
• Bring to a boil on high heat, then reduce heat to medium-low and simmer with a lid on for approximately 30 minutes, stirring frequently. Cook until you reach the desired thickness.
• Let cool and store in a jar in the refrigerator.