Pumpkin Butter
Yield: 6 cups
 
Ingredients
  • 3 lbs (6 cups roughly) pumpkin puree - from roasted leftovers or the can (or perhaps both)
  • 1½ cups dark brown sugar
  • 4 oz unsalted butter
  • 1 tsp kosher salt
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg, grated
  • ¼ tsp cloves
Instructions
  1. Preheat the oven to 350˚F.
  2. In a bowl, combine all of the ingredients and mix just to combine - chunks of butter etc are fine as it will all melt and mingle in the oven.
  3. Cook for 1½ hours, stirring every 20 minutes or so, until it is a rich dark brown color all the way through.
  4. Let cool before putting into jars or containers. This will keep in the fridge for a few weeks or in the freezer for months.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/pumpkin-butter/