Pumpkin Butter

 I'm too cheap to buy the Trader Joes pumpkin butter and I tried a recipe and didn't love it. But this recipe! It is SO good. We had French toast the other night and I spread a generous amount on, had some homemade syrup and some fresh whip cream on top and it was like eating pumpkin pie. DELICIOUS Fall flavor! We just mixed it into our greek yoghurt and B and the kids have had it spread on bagels. SO GOOD! 

via https://www.fifteenspatulas.com/homemade-pumpkin-butter/

• 2 cups pumpkin puree canned or fresh (about one 15oz can)
• 1/4 cup dark brown sugar
• 1/4 cup pure maple syrup
• 1/4 tsp ground cinnamon (side note here on the spices, I was feeling lazy and just did 1 heaping tsp of pumpkin spice in leu of all the other spices)
• 1/8 tsp ground ginger
• 1/8 tsp ground cloves
• 1/8 tsp ground allspice
• 3/4 cup water (maybe do 1/2 cup) fresh doesn't need water but I didn't make it, and felt like with the Libby the 3/4 we had to cook down for quite a while. 

• Combine all ingredients in a heavy-bottomed saucepan.
• Bring to a boil, then reduce the heat to low heat (otherwise the pumpkin mixture will sputter).
• Cook for 20 minutes, stirring often, until the puree has become caramelized and dark brown, with a thick and shiny consistency. As long as you stir every couple minutes and use a heavy-bottomed pan, it shouldn’t burn.
• Once sufficiently thickened, let the pumpkin butter cool completely before storing in a glass jar in the fridge for about 2 weeks.