This is a delicious recipe and a perfect to us up any leftover pumpkin puree you might have. A quick 20 minutes and you will have a great tasting spread for toast, biscuits, or graham crackers.. Ingredients: 3/4 cup pumpkin puree 3/4 cup brown sugar 1 teaspoon molasses 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger 1 teaspoon vanilla extract 1 pinch of cloves Combine all ingredients except vanilla in a saucepan. Heat over a medium heat until boiling. Immediately turn to low stirring carefully and constantly until thickened. The mixture will splatter when it first boils, which is why it is important to reduce heat. Stir constantly until it thickens, about 20 minute, or mixture can be pulled away from the bottom and doesn't flow back. Stirin vanilla. Place in a sterilized jar and refrigerate. Pumpkin butter will keep for about three weeks. Enjoy.