Pumpkin Butter
(one) 15-ounce can of pumpkin puree
1/2 cup apple juice
1 1/2 teaspoons pumpkin pie spice
3/4 cup granulated sugar
S’mores
Graham crackers
Regular Campfire® Marshmallows, toasted
milk chocolate
Pumpkin Butter
Add pumpkin puree, apple juice, pumpkin pie spice seasoning and sugar to a medium sized pot. Mix well and bring to a boil. After it comes to a boil, reduce heat and simmer for 35 to 40 minutes. Make sure to stir frequently. Once it’s reduced, allow the pumpkin butter to cool for at least 15 minutes.
Place in glass (with airtight lids) containers and refrigerate until serving.
Assembly
Prep the graham crackers, you’ll need two graham cracker square per s’more. Spread pumpkin butter on one side of one of the crackers. Add chocolate and at least 3 toasted Campfire® Marshmallows. You can toast them in the oven using your broiler, on skewer sticks over your stove or using a culinary torch (like I did).
Recipe by: TheLittleKitchen
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