- 800g pumpkin pure
- 1 tbsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 tbsp honey
- 1 tbsp sugar
- Place all of the ingredients in a large pan set over a medium-high heat. Cook for 5-7 minutes, stirring constantly, until the mixture is hot throughout.
- Remove from the heat and carefully spoon the spread into hot, sterilised jars and seal. Label and date jars once cold. Refrigerate until ready to eat.
Tip: This pumpkin butter can be stored in the fridge for up to 3 weeks.