Description
For use in our gooey Pumpkin Cake but also great alongside your breakfast.
Ingredients
Scale
- 1 small can pumpkin puree
- 3 oz water
- 10 oz sugar
- 10 oz brown sugar
- 1 pound butter, softened
- 2 tbsp cinnamon
- 1 tsp ginger
- 1 tsp nutmeg
- 1 tsp clove
Instructions
- Combine all ingredients, cook on very low for 45 minutes. Stirring frequently. Set aside 4 oz of pumpkin butter.
- For the remaining pumpkin butter, you can store this in the fridge for up to 1 week, using it for pancakes, muffins, or cupcakes. Or you can process them in canning jars and keep them up to 18 months. Use recommended processing instructions with mason jars.