|Maple Sweetened Pumpkin Butter |
- 1 small pumpkin (4 to 5 pounds)
- 1/4 to 1/2 cup real maple syrup
- 2 teaspoons apple cider vinegar
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- Preheat your oven to 350°F. Line a rimmed baking sheet with foil. Wash your pumpkin and prick it with the tip of a knife three or four times. Place the pumpkin on the baking sheet and roast until it slumps and is fork tender.
- Once pumpkin is cool, cut it open and remove the strings and seeds. Scrape the flesh from the skin and place it in the bowl of a food processor or blender. Puree until smooth.
- Place puree in a low, wide skillet or frying pan and cook over medium heat, stirring regularly, until the puree has reduced by approximately half.
- Add maple syrup, apple cider vinegar and spices and stir to combine.
- Pumpkin butter is done when it sits high in the bowl of a spoon.
- Funnel finished butter into fridge or freezer safe containers. It will keep two to three weeks in the fridge, up to a year in the freezer.
Recipe by Simple Bites at http://www.simplebites.net/maple-sweetened-pumpkin-butter/