Homemade Pumpkin Butter
Ingredients:
- 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)
Instructions:
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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.
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Place the saucepan over medium heat and stir the mixture until the sugar has dissolved and the ingredients are well combined.
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Bring the mixture to a simmer, then reduce the heat to low.
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Let the pumpkin butter simmer uncovered for about 30-45 minutes, stirring occasionally. The mixture should thicken and darken in color.
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If you'd like to add a hint of brightness, stir in the lemon juice during the last few minutes of cooking.
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Remove the saucepan from the heat and allow the pumpkin butter to cool to room temperature.
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Transfer the cooled pumpkin butter to jars or airtight containers, and store it in the refrigerator. It will continue to thicken as it cools.
