Whether you've made zucchini - apple bread or another quick bread, picked up some scones or muffins from the store, or need a topping for pancakes and waffles, this maple pumpkin butter is a perfect accompaniment to your Thanksgiving breakfast spread. During the baking you'll need to stir the pumpkin butter quite often, so you might want to make this while already in the kitchen for other reasons.
Maple Pumpkin Butter
1 29 oz. can solid pack pumpkin
3/4 cup apple cider
3/4 cup maple syrup
1/4 cup brown sugar
1.5 tsp. cinnamon
1 T. fresh chopped ginger (or ginger paste)
dash of nutmeg
1. Preheat oven to 350F.
2. Stir together all ingredients in a saucepan over medium heat. Continue stirring as mixture comes to a boil and simmer for 5 minutes.
3. Transfer mixture to an 8 x 8 baking dish and place in 350F oven. Cook for approximately 1.5 hours, stirring every 15 minutes, until pumpkin butter has thickened and any liquid has cooked away.
4. Remove from oven and cool. Transfer to glass jar or other container, cover, and refrigerate until ready to use.
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