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Export 6 ingredients for grocery delivery
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.
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