Cooking with Kelly: Perfect Pumpkin Butter Recipe

Ah, fall. So many tasty treats.  Pumpkin butter is one of my favorites, but I don't like store bought because it often contains high fructose corn syrup or other nasty things I don't really want to eat. Instead, I make it at home. It's an easy process that I knocked out during my weekly cooking session.

Perfect Pumpkin Butter Recipe
Two 15-ounce cans of pumpkin (not pumpkin pie filling)
1/2 cup Splenda
1/2 cup packed brown sugar
3/4 cups apple cider (I like to use spiced cider)
2 teaspoons pumpkin pie spice
2 teaspoons cinnamon
2 teaspoons vanilla extract

Mix all ingredients thoroughly in a large saucepan.  Heat over high heat until it reaches a boil. Reduce to a simmer and cook for 30 minutes, stirring frequently.  It should thicken and turn a darker brown. Turn off the heat and allow to cool, continuing to stir every couple of minutes.

Once it's cool enough to handle, transfer the pumpkin butter to a jar or container, then allow to reach room temperature before refrigerating.

This is great on oatmeal, toast or graham crackers.