Ingredients

• 2 , 15 ounce
• 0.75 cups white sugar
• 0.25 cups pure maple syrup
• 1.5 teaspoons ground cinnamon
• 0.5 teaspoons ground ginger
• 0.25 teaspoons freshly grated nutmeg
• 1 pinch ground cloves
• 1 pinch kosher salt
• 1 pinch cayenne pepper
• 1 cup apple juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon cold unsalted butter

Instructions

1. 1 Gather all ingredients.
2. 2 Combine pumpkin puree, sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, cayenne pepper, apple juice, and apple cider vinegar in a deep, heavy-bottomed saucepan; whisk until thoroughly combined. Place over medium-high heat and stir occasionally until simmering.
3. 3 Reduce heat to medium-low and cook, stirring occasionally, until the mixture thickens and reduces by about half, 45 to 60 minutes. The sauce will be very hot, so wear an oven mitt and stir carefully. You may also want to use a splatter guard to keep the sauce from dirtying your stove.
4. 4 Once reduced, remove from the stove and let cool for 10 minutes. Toss in butter and whisk until it disappears. Let cool to room temperature, about 1 1/2 hours.
5. 5 Transfer pumpkin butter into an airtight container and place in the refrigerator until thoroughly chilled and flavors have developed, 8 hours to overnight. Store in the refrigerator.

Nutrition per serving