Maple Pumpkin Butter

After a family trip to Whittamore's Farm earlier this month, I found myself with a few extra Sugar Baby Pumpkins on hand. I'm talking about the mini pie-making pumpkins here, not the giant, pulpy Jack-o-Lantern-destined pumpkins. I also picked up a jar of Pumpkin Jam while at the farm, and I immediately fell in love with the spicy spread...but at $3.99 for the tiniest jar you've ever seen, I knew I'd have to sate my pumpkin cravings with a rendition of my own.

This recipe positively tastes of fall! It's essentially a spreadable pumpkin pie filling, but it's actually healthy for you! Despite its name, there is absolutely no butter in Pumpkin Butter. Think of it as Apple Butter's lesser-known cousin. Pumpkin butter is an exquisite addition to your morning bowl of oatmeal, Greek yogurt (with or without granola), spread on toast, crackers or quick bread or as a topping for pancakes. There are innumerable ways to use this delicious spread. It turns everything it touches into pumpkin pie.  

This recipe makes enough Pumpkin Butter to fill about six pint-size Mason jars. You can easily halve the recipe to make less, but it freezes beautifully and makes a lovely hostess gift! If you aren't in the mood to roast your own pumpkins, feel free to use the canned variety. One 15 oz can equals approximately one small pumpkin. Be sure to pick up pure canned pumpkin and not pumpkin pie filling. 

Ingredients:

• 6 lbs Sugar Pumpkins (approximately three small pumpkins) or three 15oz cans of pumpkin puree
• 2 tbsp of pumpkin pie spice (or 1 tbsp cinnamon, 2 tsp ginger, 1 tsp cloves and 1/2 tsp freshly-grated nutmeg)
• 3/4 cup sucanat (or brown sugar, unpacked)
• 1/2 cup pure maple syrup
• 1 cup apple cider (or real apple juice such as Simply Apple)
• 3 cups water
•  pinch of salt

Enjoy!