Ingredients

• 1 15-ounce can pumpkin puree
• 1/2 cup apple cider
• 1/3 cup light brown sugar
• 1/4 cup maple syrup
• 1/4 teaspoon ground ginger
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla
• Pinch salt

Preparation

1. Combine all ingredients in a small saucepan.
2. Simmer over medium-low heat, stirring occasionally, until the mixture has thickened, about 20 minutes.
3. Let cool completely.
4. Store in airtight container in the refrigerator.
5. Spread pumpkin butter on toast, dollop over pancakes or serve with apples for dipping.