Pumpkin Butter
Makes: Makes about 4 cups
  • 1, 29 ounce can (3½ cups) pumpkin purée
  • 2½ cups lightly packed light brown sugar
  • 3 tablespoons lemon juice
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  1. Wash and dry four 8-ounce glass containers with lids. Place all the ingredients in the top of a double boiler and whisk to combine well. Cook over simmering water for about 50 to 60 minutes or until it has darkened and thickened, stirring frequently during cooking time.
  2. Cool to room temperature, stirring occasionally to release heat. Pack into containers, cover and refrigerate until thoroughly chilled. Refrigerate in airtight containers for up to 1 month.
Recipe by Bakepedia at https://www.bakepedia.com/pumpkin-butter-recipe/