Pumpkin Butter

MICROWAVE: Add all ingredients except the canned pumpkin into a microwave-safe bowl. Mix well, and microwave on high for three minutes. 2. Carefully remove from the microwave and stir. 3. Add canned pumpkin into the bowl and stir until it’s mixed in. Place bowl back in the microwave for an additional 5 minutes. Carefully remove from microwave, stir, let cool and enjoy! 4. Place leftovers in an air-tight container or jar and store in the fridge for up to 2 weeks. 5. STOVE TOP: Add all ingredients to a saucepan or pot and stir to combine over medium-high heat. 6. Once it starts boiling, reduce heat to low and bring to a simmer. 7. Cook uncovered for 20 minutes, stirring occasionally. Stir, let cool and enjoy! 8. Place leftovers in an air-tight container or jar and store in the fridge for up to 2 weeks.