Here’s another tasty pumpkin recipe that’s great on toast and muffins or mixed with yogurt. It’s also a great addition to a charcuterie platter.

PUMPKIN BUTTER

  • 1.5 pound Pumpkin
  • ½ cup Apple Cider
  • ½ cup Maple Syrup
  • 1 tsp Ground Cinnamon
  • 1 tsp Allspice
  • Pinch Sea Salt

Peel pumpkin, remove seeds and stringy pulp. Cut flesh into half inch cubes. Place in medium pot with water barely to cover. Bring to a boil then simmer, covered, 30 minutes until soft. Drain and mash pumpkin until well pureed.

Return puree to pot with remaining ingredients; stir well. Bring to boil over medium heat, stirring. Reduce to simmer and cool until thickened and cohesive, 30 to 40 minutes, stirring and scraping bottom of pot regularly.

Allow to cool to room temperature. Store in airtight containers in the fridge for up to one week.