Harvest Spice Pumpkin Butter

1. 1

   In a large sauce pan add in the pumpkin puree, apple cider, brown sugar and pumpkin pie spice. Mix to combine

2. 2

   Add in the vanilla bean seeds and pods plus the cinnamon sticks. Stir well to combine

3. 3

   Place the pan over medium-high heat and bring to a slow boil (where the edges start to bubble).

4. 4

   Immediately reduce the heat to a simmer and allow to cook for 30-45 minutes or until the mixture is thick.

5. 5

   While the mixture is cooking stir frequently as you don't want to burn the bottom.

6. 6

   Taste for seasoning.

7. 7

   Remove vanilla bean pods and cinnamon sticks from the mixture and discard.

8. 8

   Place into a glass storage container (can you plastic but glass is prettier) and allow the butter to cool completely.

9. 9

   Cover and store in the fridge for 2-4 weeks... if it'll last that long!

* Per serving · 4 servings · Values may vary.