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Ingredients
- 1 (29-ounce) can unsweetened pumpkin puree
- 3/4 cup sugar
- 3/4 cup apple cider
- 3/4 cup pure maple syrup
- 1 1/2 tsp cinnamon
- 1 1/2 tsp ginger
Details
Servings 2
Adapted from parade.com
Preparation
Step 1
Preheat the oven to 350 F.
Put all ingredients in a large, heavy, ovenproof casserole and stir to blend. Place the pan over medium-low heat and bring to a boil, stirring all the while. Lower the heat and, still stirring, cook 5 minutes more. Slide the casserole into the oven and cook, stirring every 15 minutes, until the pumpkin butter has thickened and there is no liquid around the sides of the pan, 1 1/2 to 2 hours.
Cool the pumpkin butter, then cover and chill. Packed airtight, it will keep for a week in the refrigerator.
Nutrition Information:
Per (1 tbsp) serving
35 calories
8 g carbohydrates
0 g protein
0 g fat
0 g cholesterol
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