Skinny Pumpkin Butter
1 (29 oz.) can pumpkin puree
2 tsp. vanilla extract
3/4 C. apple cider (or juice)
1 C. packed brown sugar
2-3 cinnamon STICKS (trust me, must be sticks)
1-2 tsp. pumpkin pie spice (to taste)
- Combine all ingredients in a saucepan.
- Bring mixture to a boil.
- Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently.
- Adjust spices to your taste.
- Makes 3 3/4 cups.
- Freeze for a few months
- Refrigerate for a few weeks
**DO NOT CAN THIS! It is not safe to can pumpkin, due to its low acidity and variable water content there is a high risk of harboring botulism causing bacteria. (According to University of Georgia Agriculture Extension)