Ingredients
Scale
- 2 cans (15oz each) pumpkin puree
- 1 tablespoon pumpkin pie spice
- 3 peeled and cored apples, cut into small bite size pieces
- 1 cup white sugar
- 1/2 cup honey (affiliate)
- 1 12oz bottle hard apple cider
- Pinch of salt
Instructions
- Combine all ingredients in pressure cooker, stir, and set to high pressure for 10 minutes.
- When time is up, do a natural release for 15 minutes and then a quick release for any remaining pressure.
- Ladle butter into mason jars or other airtight containers and let cool completely before refrigerating.
- Refrigerate until ready to serve.
- **Eat within 2-3 weeks