Homemade Organic Spiced Pumpkin Butter
Makes about 3 cups
One (15-ounce) can pure pumpkin puree (or 1 small, 1 ½ pound pumpkin)
½ cup apple cider
½ cup pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon allspice
Pinch sea salt
- If using a whole pumpkin: Peel pumpkin and remove seeds. Cut flesh into ½-inch cubes. Place in medium pot with water barely to cover; bring to a boil and simmer, covered, until very soft, about 30 minutes. Drain and mash pumpkin until well pureed. If using canned pumpkin, skip and start with Step 2.
- Return fresh pumpkin puree (or place canned pumpkin puree) to pot, along with remaining ingredients; stir well. Bring to a boil over medium-high heat, stirring. Reduce to a simmer and cook until thickened and cohesive, about 30 to 40 minutes, stirring and scraping bottom of pot regularly.
- Allow pumpkin butter to cool to room temperature. Serve at room temperature or well chilled. Store in airtight containers in the fridge for up to 1 week.