MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Pumpkin Butter
Categories: Butters, Spreads
Yield: 3 Cups

30 oz Pumpkin puree (2 cans)
- (850 g)
3/4 c Light brown sugar (150 g);
- packed
1/2 c Apple cider or apple juice
- (120 ml)
1/4 c Maple syrup (60 ml)
1 tb Fresh lemon juice (15 ml)
2 ts Ground cinnamon (5 g)
1 ts Ground ginger (2 g)
1/2 ts Ground nutmeg (1 g)
1/4 ts Ground cloves (0.5 g)
1/4 ts Ground allspice (0.5 g)
1/4 ts Fine sea salt (1.5 g)
1 ts Vanilla extract (5 ml)

Preparation time: 10 minutes
Cooking time: 240 minutes

This velvety smooth pumpkin butter is packed with all the warming
spices and the rich sweetness of autumn. It's incredibly easy to make
and one of the best gifts you can give through fall and winter.

Crockpot:

Add the pumpkin puree, brown sugar, apple cider, maple syrup, lemon
juice, cinnamon, ginger, nutmeg, cloves, allspice, and salt to the
Crockpot. Stir thoroughly until the mixture is smooth and evenly
combined.

Cover and cook on Low for 3 to 4 hours, stirring about once every
hour to make sure the mixture cooks evenly around the edges. During
the final hour, leave the lid slightly ajar so some of the steam can
escape. This helps excess moisture evaporate and allows the pumpkin
butter to become thicker and more concentrated. The pumpkin butter is
ready when it has darkened slightly and has a thick, spreadable
consistency. When you drag a spoon across the bottom of the Crockpot,
the mixture should take a moment to flow back into place.

Stir in the vanilla extract until evenly incorporated. Taste and add a
little more cinnamon or another pinch of your preferred spices if
desired.

Let the pumpkin butter cool before transferring it to clean jars or
airtight containers. It will continue to thicken slightly as it cools.

Stovetop:

Add the pumpkin puree, brown sugar, apple cider, maple syrup, lemon
juice, cinnamon, ginger, nutmeg, cloves, allspice, and salt to a
large, heavy-bottomed saucepan or Dutch oven. Stir until smooth and
evenly combined.

Place the saucepan over medium-low heat and bring the mixture to a
gentle simmer, stirring occasionally. Once it begins to simmer,
reduce the heat to low. Cook uncovered for 35 to 45 minutes, stirring
every few minutes and scraping the bottom and corners of the pan so
the pumpkin butter does not stick. As the mixture becomes thicker,
stir more frequently to prevent scorching. If it begins to bubble or
splatter strongly, reduce the heat further. Continue cooking until
the pumpkin butter has darkened, looks glossy, and is thick enough to
briefly hold its shape when stirred.

Remove the saucepan from the heat and stir in the vanilla extract.

Let the pumpkin butter cool completely before transferring it to
clean jars or airtight containers.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/pumpkin-butter/>

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