Slow cook the autumn flavor in this pumpkin butter.
15 oz pumpkin (pumpkin flesh)
1 apple (medium, peeled and grated)
1 c apple juice
1⁄2 c brown sugar (packed)
3⁄4 t seasoning (pumpkin spice)
- Combine pumpkin, apple, apple juice, sugar and pumpkin pie spice in medium, heavy-duty saucepan.
- Bring to a boil then reduce heat to low.
- Cook, stirring occasionally, for 1 1/2 hours.
- Let it cool down to room temperature and store in airtight container in refrigerator for up to 2 months.
Use as a vegetarian spread. Serve with toasted bread.
1 hour, 45 minutes