Pumpkin Butter
(Makes about 3/4 cups)

This simple little recipe is a great way to use up the small amount of a 15-ounce can of pumpkin puree that is left over from making the Quick Pumpkin Spice Muffins. You can vary the spices you use, or try other kinds of sweetener for this spread. When it is done, it can be spooned into a small jar and kept in the frig for up to a month. Use it on toast, pancakes, French toast, muffins, and biscuits. The recipe is designed to use up the leftover canned pumpkin from the Quick Pumpkin Spice Muffins, but you can multiply the ingredients to make any quantity you desire, and all of the ingredient quantities are totally at your discretion. 

1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup brown sugar, firmly packed, or to taste
2-3 tablespoons apple juice or cider
cinnamon, nutmeg, and ginger to taste

Place all of the ingredients into a small saucepan and stir over medium heat until the brown sugar dissolves and the mixture starts to bubble.  Turn down the heat so the mixture maintains a simmer and cook, stirring occasionally, for 10 minutes, until smooth and thick.  Remove from the heat, cool and store in a covered jar for up to a month in the frig.

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