Almost as popular as apple butter, this pumpkin butter can be used on everything from pancakes, English muffins, breakfast muffins, toast or as a dip for fresh fruit for the kiddoes.

Any way you decide to use this lively flavored “butter,” it is a great way to get rid of that last can of pumpkin EVERYONE has laying around after the Holidays. 
　
1 cup orange marmalade

1 cup orange juice

1 (29-ounce) can pumpkin

1/2 cup brown sugar

1 tablespoon lemon juice

1 tablespoon vanilla
　
Add orange juice and marmalade to a medium saucepan and whisk well. Bring to a boil over medium high heat, continuing to whisk a couple times. When boiling, remove from heat to cool slightly.

Transfer to a blender or food processor and puree until as smooth as possible.

Transfer back into original saucepan with remainder of ingredients and bring to a boil over medium high heat.

Place lid on askew and reduce heat to low. Simmer 10 to 15 minutes, stirring occasionally, until it has thickened slightly. Remove from heat to cool before transferring to a bowl.

Cover and refrigerate at least 2 hours, or until completely chilled.