- 3 1/2 cups pumpkin puree (not pie filling)
- 3/4 cup apple cider
- 1 1/4 cups light brown sugar, packed
- 1 1/2 tsp Pumpkin Pie Spice
- 3 cinnamon sticks
- 2 vanilla beans, split lengthways and seeded (or 2 tsp extract)
- In a large sauce pan add in the pumpkin puree, apple cider, brown sugar and pumpkin pie spice.
- Mix to combine.
- Add in the vanilla bean seeds and pods plus the cinnamon sticks.
- Stir well to combine.
- Place the pan over medium-high heat and bring to a slow boil (where the edges start to bubble)
- Immediately reduce the heat to a simmer and allow to cook for 30-45 minutes or until the mixture is thick.
- While the mixture is cooking stir frequently as you don’t want to burn the bottom.
- Taste for seasoning.
- Remove vanilla bean pods and cinnamon sticks from the mixture and discard.
- Place into a glass storage container (can you plastic but glass is prettier) and allow the butter to cool completely.
- Cover and store in the fridge for 2-4 weeks… if it’ll last that long!
If you don’t like pumpkin you can use Acorn Squash, Butternut or really any winter squash.
Try a splash or two of maple syrup as well in your mixture but reduce the brown sugar a bit.