Pumpkin Butter

When I was little, for some reason, it was such a treat to have apple butter in the fridge. I just loved it! The fresh flavor of apples, cinnamon and sweetness. I loved it! I used to spread it on toast, graham crackers, whatever, it was just that good.
I have now discovered pumpkin butter and that almost beats apple butter out of the park. Now don’t get me wrong, I still love my apple butter, but there is something about pumpkin butter that just seems ….decadent. You know, it almost feels like you are eating pumpkin pie for breakfast when you spread it on your toast. Of course, being the serial label reader that I am, I was dismayed to find out that many of the brands add lots of stuff that I would rather not have in my pumpkin butter.
I decided to take this one on.
Why couldn’t I make a sweet, smooth pumpkin butter, with only real ingredients?
The result?
Amazing.
Try it for yourself-when you wake up in the morning and make yourself a piece of toast…you may even feel…giddy.

Pumpkin Butter

3 1/2 cups pumpkin puree
2 1/2 tsp vanilla extract
3/4 cup apple cider
1 cup brown sugar
2 cinnamon sticks
2 1/2 tsp pumpkin pie spice
1/2 tsp nutmeg
1/4 tsp ground cloves

Combine all ingredients in large saucepan on the stove. Bring to a boil. Reduce heat. Simmer for 30 minutes or until thickened. Stir frequently. Let cool, remove cinnamon sticks and serve. Will keep in a tightly closed container for two weeks.