How to Make Pumpkin Butter:
In a saucepan, combine pumpkin puree, dark brown sugar, maple syrup, cinnamon, ginger, cloves, allspice, and water:
If you use canned pumpkin puree, you’ll need more water than if you’re using fresh pumpkin puree.
And if you’ve never read my Fresh vs. Canned Pumpkin post, I recommend it. I did a blind taste test of both, making two identical pies with each kind, then compared the results.
Generally speaking, I find fresh puree to taste better, but of course, it’s a lot more work. Sometimes it’s nice to have the convenience of canned pumpkin.
Stir the ingredients to combine, then bring to a boil, and immediately reduce to low heat:
Cook the pumpkin puree for 20 minutes over low heat, stirring often, until the mixture gets darker, thick, and shiny, like this: