A few years ago, I tried my hand at apple butter. It was so delicious, I’ve been meaning to make it ever since.
Last week, I was baking something with pumpkin and ended up with 2 cups of left over pumpkin puree. I just knew what I was going to do with it!
- 2 cups pureed pumpkin, fresh or canned
- ¼ cup honey
- 2 tsp pumpkin pie spice
- ½ tsp cinnamon
- ⅛ tsp cloves
- Combine all ingredients in a saucepan, and bring to a simmer over medium low heat.
- Allow to cook down until the butter thickens - approximately 25-30 minutes. You may want to keep the lid on the pot, as it may splatter. Don't forget to stir every once in a while.
- Allow it to cool before transferring it to clean, air tight containers. This butter should keep in the fridge for around 2 weeks.