Add the rest of the ingredients to the pan and stir
Turn the heat on medium and let the mixture come to a sputter (which is a boil)
Once it does, lower it to high simmer and cook for 30 minutes
Let cool before transferring to a jar for storage
Spread on some toast
Smile
Enjoy
Notes
Helpful Tips
Using canned pumpkin is so much easier than peeling and cooking a fresh pumpkin. But have at it if that's the way you roll.
I know I'm always saying this but use organic whenever you can. I use only organic spices and herbs because there isn't that much of a price difference and they go a long way.
I don't bother canning this delicious butter because the way Christopher and I eat it, the butter doesn't last long.
This pumpkin butter lasts in the refrigerator for over two weeks.
If you don't want to make as big as a batch as this, you can half it. The recipe card has a handy dandy slider at the servings section that you can adjust how many servings you prefer.