Pumpkin Butter

Directions

1. 1
   Add the pumpkin puree, apple cider, brown sugar, cinnamon, nutmeg, cloves, allspice, and salt to a medium saucepan and whisk until fully combined.
2. 2
   Place the saucepan over medium-low heat (I set mine to 2 or 3 on my burner). Cook for 35 to 40 minutes, stirring every 2 to 3 minutes so that it doesn’t burn. If needed, you can place a lid slightly ajar on top of the saucepan to prevent any splatters.
3. 3
   Once the pumpkin butter has thickened and reached your desired consistency, remove it from the heat.
4. 4
   Add the vanilla extract and mix until fully combined.
5. 5
   Transfer the pumpkin butter to a heat-proof container and let it cool completely at room temperature, then refrigerate until ready to use.