Easy Spiced Pumpkin Butter

Barry likes apple butter so thought I'd use some of my pumpkin puree (made from Moose Creek Pumpkin Patch's fairy tale pumpkins) to make pumpkin butter.  Definitely a keeper and great on Angel Biscuits, regular biscuits, yeast breads or breakfast toast . . .

Spiced Pumpkin Butter

2 cups pumpkin puree
1/2 cup + 2 tablespoons pure maple syrup
1/4 cup apple cider (or apple juice)
1 tablespoon lemon juice
3/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt

1. In a Dutch oven or saucepan, bring all ingredients to a boil.
   
   
   
   
2. Reduce heat to medium and cook, uncovered, over medium heat for 25 minutes, or until thick.
3. Cool and refrigerate for up to 1 week or freeze for up to 6 months.
   
   
   
   Recipe without photos . . .
   Spiced Pumpkin Butter
   2 cups pumpkin puree
   1/2 cup + 2 tablespoons pure maple syrup
   1/4 cup apple cider (or apple juice)
   1 tablespoon lemon juice
   3/4 teaspoon ground ginger
   1/4 teaspoon ground cinnamon
   1/4 teaspoon ground nutmeg
   Pinch of salt
   
   
   
   1. In a Dutch oven or saucepan, bring all ingredients to a boil.
   2. Reduce heat to medium and cook, uncovered, over medium heat for 25 minutes, or until thick.
   3. Cool and refrigerate for up to 1 week or freeze for up to 6 months.