Step 1

Place pumpkin puree, apple juice, brown sugar, ginger, pumpkin pie spice, and cinnamon in pressure cooker.

Step 2

Stir well to combine and scrape down the sides.

Step 3

Place the lid back on securely, be sure pressure valve is closed, and cook on high pressure for 4 minutes.

Step 4

Slowly release the steam, remove the lid.

Step 5

Stir in vanilla extract.

Step 6

Let your pumpkin butter cool then transfer to a clean jar with a lid.

Step 7

Pumpkin butter can be stored in the fridge for 2 weeks.

Step 8

Place it in the freezer for up to a month to extend the shelf life.