Pumpkin Apple Butter
This pumpkin apple butter is best served on wheat crackers or toasted English muffins. Make an extra batch and share it with a friend!
1 (15-oz.) can pumpkin puree
1 c. unsweetened applesauce
1/3 c. light brown sugar
1 tsp. ground cinnamon
3/4 tsp. ground ginger
1/2 tsp. ground nutmeg
1. In a small saucepan over medium heat stir all ingredients together until blended.
2. Bring mixture to a boil, stirring constantly.
3. Reduce heat to low and simmer uncovered for 50 to 60 minutes. Lift lid and stir every 15 minute. Mixture will be thick and creamy.
4. Cool to room temperature. Keep refrigerated in an airtight container for up to two weeks.