This is an awesome recipe--the real thing share with us by our youngest on her way back to college. I promise it will not disappoint. The original name has the pumpkin and the maple switched--but as it is the pumpkin flavor that rules (and thankfully for me you do not taste the maple) I have switched the name here.....
Pumpkin Maple Butter
29 oz. canned pumpkin puree
¾ cup each sugar, apple cider, and maple syrup
1 ½ tsp. each cinnamon and ginger
Combine all ingredients and pour into a sprayed oven-proof glass dish. Bake in a 350 oven for about 2 hours, stirring occasionally. Cool and spoon into sterile jars to seal. Excellent on biscuits, cinnamon toast, or bagels. Also great stirred into oatmeal! 35 calories per Tablespoon; No fat.