This is a very quick recipe, especially if you have the ingredients on hand.
Pumpkin butter is a close cousin of apple butter and makes a healthy alternative to jam.
This time I did not have the canned pumpkin or frozen butternut squash, but I did have 1/2 of a fresh Kabocha pumpkin. I adapted the recipe using half the ingredients, for a small batch of pumpkin butter. Anyhow, here’s the process: