If upon tasting the pumpkin butter, it feels a little bit heavy on spices, don’t worry. The sharpness of the spices will mellow down after the butter sits in the fridge for a day or so. Just be patient with it.
2 (15-ounce) cans pure pumpkin puree
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup apple juice
1/2 cup brown sugar
Combine all of the ingredients in a large saucepan and stir well. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring very frequently, until the mixture is thicker and darker.
Let cool and store in airtight containers. Keep the pumpkin butter refrigerated–it is not safe to can it!
Makes 2 cups
Adapted from Smitten Kitchen