I love this recipe because it is fast, easy and has a great fall taste (without peeling pounds of apples!)
15 oz can of Pumpkin
1 apple, grated*
1 cup of apple cider**
3/4 brown sugar
1 t pumpkin pie spice
A few notes:
* I have used a variety of types of apples in this recipe. I haven't found one yet that wasn't delicious
* You can cut the apple into small pieces instead of grating it, but it will take longer to cook down.
** Apple juice is also a great choice, but the apple cider gives a deeper flavor
Combine all of the ingredients into a heavy bottomed pot.
(Add chopped apple or grate apple into pot)
Bring to a boil, then reduce to low
Stir occasionally and cook for 1.5 hours (longer if using chopped apples)
According to the USDA, pumpkin butter can not be safely canned.
Older canning guides listed pumpkin butter as being safe to can, but new information determined that it is not.
Pumpkin butter will stay safe in the refrigerator for a month. I have seen recipes online that said that it will stay fresh in the refrigerator for two months, but that has not been my experience.
Pumpkin apple butter is incredible on toast, English muffins, scones, etc.
We also use it frequently as a topping on oatmeal
The newest way we have started used it is as a sandwich: apple butter with banana slices