Instant Pot Spiced Pumpkin Butter
Instant Pot Spiced Pumpkin Butter is a delicious Fall treat that is great served on fresh bread, biscuits, scones, waffles, pancakes, and even as a tasty topping on ice cream.
Servings: 12
Ingredients
- 15 ounce can pumpkin puree
- 1/2 cup apple juice
- 1/4 cup brown sugar
- 1 tsp fresh ginger
- 1 1/2 tsp Vanilla extract
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
Instructions
- Place pumpkin puree, apple juice, brown sugar, ginger, pumpkin pie spice, and cinnamon in pressure cooker.
- Stir well to combine and scrape down the sides.
- Place the lid back on securely, be sure pressure valve is closed, and cook on high pressure for 4 minutes.
- Slowly release the steam, remove the lid.
- Stir in vanilla extract.
- Let your pumpkin butter cool then transfer to a clean jar with a lid.
- Pumpkin butter can be stored in the fridge for 2 weeks.
- Place it in the freezer for up to a month to extend the shelf life.