- 2 cans (15 ounces each) of pumpkin puree (unsweetened)
- 1 cup granulated sugar (adjust to taste, you can use a low-carb sweetener for a keto version)
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 tablespoon lemon juice (optional, for a hint of brightness)
In a large saucepan or Dutch oven, combine the pumpkin puree, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, ground cloves, ground allspice, and salt.
Place the saucepan over medium heat and stir the mixture until the sugar has dissolved and the ingredients are well combined.
Bring the mixture to a simmer, then reduce the heat to low.
Let the pumpkin butter simmer uncovered for about 30-45 minutes, stirring occasionally. The mixture should thicken and darken in color.
If you'd like to add a hint of brightness, stir in the lemon juice during the last few minutes of cooking.
Remove the saucepan from the heat and allow the pumpkin butter to cool to room temperature.
Transfer the cooled pumpkin butter to jars or airtight containers, and store it in the refrigerator. It will continue to thicken as it cools.