A nice variation on apple butter, delicious on muffins, scones, and quick-breads. cooked pumpkin, maple syrup, cloves, ginger, nutmeg, cinnamon, vanilla cvt

Ingredients

2 3/4	cups cooked fresh pumpkin, yield from 3 pounds whole (11423)
1/4	cup maple syrup, or to taste
1/4	tsp. cloves
1/4	tsp. ginger
1/4	tsp. nutmeg
1/2	tsp. cinnamon
1/2	tsp. vanilla

Directions

1. Slice pumpkin into large chunks and remove the pulp and skin.
   
   
2. Boil pumpkin until very tender and drain the water (about 20 min.).
   
   
3. When cool enough to handle, process pumpkin in a food processor, scraping down the sides occasionally, until very smooth.
   
   
4. Add maple syrup, spices, and vanilla. Process for an additional minute. Return mixture to the sauce pan and cook, over low heat, until very thick and no excess liquid remains, about 45 min.
   
   
5. If you plan to use it within the next week or so, you may simply store it, covered, in the refrigerator.
   
   

Categories

Vegetables, Appetizers, American, Thanksgiving, Boil, Chill, Puree, Vegetarian, Gluten-Free

Nutritional Analysis

Nutrition Grade 95% confidence

Good points No saturated fat No cholesterol Very low in sodium Very high in manganese High in potassium Very high in vitamin A High in vitamin C

Bad points Very high in sugar