No Added Sugar Pumpkin-Apple Butter

1 (29-oz.) can pumpkin puree
1 cup apple juice
1 Tbsp. pumpkin pie spice
1 Granny Smith apple, peeled and diced

Place all ingredients in a lidded saucepan. Cover and simmer
over moderate heat for 10 minutes. Remove the lid and cook for
an additional 20 minutes. Stir frequently, as the mixture gets
quite thick.

Puree with an immersion blender or in a food processor. Pour
into canning jars or sealed containers. Refrigerate until
chilled.

Makes 3 cups, 2 Tbsp. per serving.

NOTE: Give away small canning jars of pumpkin butter as gifts.
Due to the low acid in the pumpkin, it is not suitable for
canning. Place a label on the jar with the date made. Note that
it will keep in the refrigerator for one week or up to three
months in the freezer. Be sure to use pumpkin puree, not pumpkin
pie mix, which contains spices and sugar.

This butter is good on toast or over bananas for breakfast. It
can also be used as a dip with apple wedges.