In a heavy-bottomed saucepan, combine the pumpkin puree, apple cider, maple syrup, cinnamon, nutmeg, ginger, and vanilla. Bring the mixture to a low boil over high heat. Once small bubbles begin to appear, reduce the heat to low and simmer for 30-40 minutes, stirring frequently.
Once the mixture has reduced and thickened, turn off the heat. Taste and adjust seasonings and then allow to cool before storing.
Store in airtight glass jars for up to 2 weeks in the refrigerator.
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Notes
Spices: You can use pumpkin pie spice in place of the cinnamon, nutmeg, and ginger--just use 3 teaspoons. I personally like more of a cinnamon and nutmeg flavor.Pumpkin Puree: Be sure to use 100% pumpkin puree NOT pumpkin pie filling. You can replace the canned pumpkin puree with 4 cups of homemade cooked pumpkin puree.Sweetness Level: Both the maple syrup and apple cider sweeten the pumpkin puree, but if you like really sweet pumpkin butter, add up to ½ cup of brown sugar to the recipe when simmering. Pumpkin Butter will store in the fridge for 2 weeks or freezer for 3 months.