Caramel Pumpkin Butter By Mari Hernandez-Tuten Ingredients: 1 (28-oz.) can pumpkin puree (not pumpkin pie filling) 3/4 cup apple juice 2 tsp ginger 1/4 tsp cloves 2 tsp cinnamon 1 tsp nutmeg 1 tsp ground allspice 1cup granulated sugar 1 cup brown sugar 1/2 cup caramel (store bought or make your own) Combine all ingredients in a large saucepan. Bring to a boil, then reduce to a simmer and cook, stirring often, for 30 minutes, or until mixture thickens. The spoon will leave a trail that does not close in. If you plan to use immediately, let cool to room temperature. Pack into storage containers and refrigerate for up to a month. Pumpkin butter can also be frozen for up to 6 months.
Image and recipe adapted via closet cook