1(15 ounce) can pure pumpkin puree(not pie filling)
1cupunsweetened apple juice(plus extra for thinning if needed for desired consistency)
2teaspoonspumpkin pie spice
¼cuppure Maple syrup(Grade A)
1teaspoonvanilla bean pasteor vanilla
Combine all ingredients in a heavy-bottomed, deep, medium saucepan. Cook on medium-high until it comes to a soft boil. Place a lid over the pan, leaving it tilted to vent. You want it open just enough to prevent a mess on the stove top. The mixture will be very thick and splatters like spaghetti sauce. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. Add additional apple juice if the mixture is too thick.
Store in airtight jars in the refrigerator up to two weeks. Alternatively, you can freeze the pumpkin butter. Traditional canning methods are not recommended for preserving pumpkin butter.
Serving suggestions: spread on toast, biscuits, scones, pancakes, waffles or swirl into oatmeal. Also great to use in recipes calling for pumpkin butter.