Step 1

Combine all ingredients in a heavy-bottomed saucepan.

Step 2

Bring to a boil, then reduce the heat to low heat (otherwise the pumpkin butter will sputter).

Step 3

Cook for 20 minutes, stirring often, until the pumpkin has become caramelized and dark brown, with a thick and shiny consistency. As long as you stir every couple minutes and use a heavy-bottomed pan, it shouldn’t burn.

Step 4

Pumpkin butter can be stored in the fridge for at least two weeks.