Puree your homegrown pumpkins (or winter squash) to make this delicious topping for toast, pancakes, ice cream…whatever needs a little pumpkin pick-me-up!
- 4 cups pumpkin puree or 2 (16 oz) cans
- 1 cup maple syrup or honey
- 2 tsps ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1 tsp vanilla extract
Combine all ingredients thoroughly in a saucepan.
Place on low heat and cover with the pan with a splatter guard.
Simmer, stirring occasionally, for 1 to 2 hours, or until pumpkin butter reaches desired consistency. If pumpkin sticks to the bottom of the pan, place a burner guard under the pan.
Remove from burner and cool completely.
Store in the refrigerator for up to 3 weeks or freeze. Spoon into freezer safe container, leaving 1/2" of headspace, lable with contents and date, and use within 6 months.