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[typography font=”Lobster” size=”24″ size_format=”px”]Ingredients:[/typography]
1 (29 ounce) can pumpkin puree
3/4 cup apple cider
3 teaspoons pumpkin pie spice
1/2 teaspoon ground cloves
1 1/2 cups white sugar
2 teaspoons ground cinnamon
[typography font=”Lobster” size=”24″ size_format=”px”]Directions:[/typography]
In a medium saucepan, combine pumpkin puree, apple cider, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
Do be careful with pumpkin mixture on the stove, when it is heating up, it seems to pop the hot mixture all over the place. Stirring occasionally does help release the trapped air.
Transfer to containers and chill in the refrigerator until serving. I froze half for Thanksgiving morning and put the rest in the fridge for the morning. As you can see, what is in the cup is much darker than what is on the stove top. It definitely browns up nicely.
[quote style=”boxed”]It was super easy to make and made regular old toast DELICIOUS![/quote]
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