Yummy !!! This has got to be one of my favorite fall recipes !!
It taste wonderful on a piece of homemade bread.
I'm make alot this week for my craft fairs this weekend I'm soo exicted!!!
2 C. FRESH PUMPKIN PUREE
½ C. 100% MAPLE SYRUP
2 t. GROUND CINNAMON
¼ t. GROUND CLOVES
PINCH OF NUTMEG
Combine pumpkin puree and maple syrup in small saucepan over medium-low heat. You may add more maple syrup to reach your desired sweetness. Continue stirring the pumpkin mixture for about 10-15 minutes or until mixture thickens to a consistency of very thick oatmeal.
After the mixture thickens, remove from heat and add all the spices. Spoon hot pumpkin butter into a clean empty jar. Allow to cool before putting the lid on. Make sure it reaches room temperature before putting into the fridge. Refrigerated, it should last about 30 days.