- 1 14 oz can Pumpkin
- 2/3 cup apple juice or apple cider*
- 1/3 cup coconut sugar
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- Place all ingredients in a 6 quart Instant Pot, and stir to combine. Seal the lid, and ensure the valve is closed.
- Select the manual function, and cook on high pressure for 4 minutes. Use a quick release once cooking is complete.
- Allow the pumpkin butter to cool completely to room temperature, or store in the refrigerator. Recipe will keep for about 2 weeks stored in the fridge.
*Spiced ciders tend to have added sugar. Use a freshly squeezed apple juice for a Paleo version.