This is the darkest and most flavorful of the three pumpkin butters I made. It is my favorite to throw into pancakes or yogurt!
4 cups pumpkin puree (see how to make your own HERE)
1/2 cup apple cider
1 Tablespoon pumpkin pie spice (see my recipe HERE)
1 cup brown sugar
1 Tablespoon bourbon
1 teaspoon orange juice
Combine pumpkin, cider, sugars, and spice in a medium saucepan. Bring to a boil over medium high heat, stirring often. Reduce heat and simmer uncovered, still stirring often, until it reduces down and gets thick. You can make it as thin or thick as you want.
Remove from heat and stir in bourbon and orange juice.
Let cool in fridge. Pour into jars or freezer containers. Store in fridge for up to 3 weeks or in freezer up to a year.