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.