Pumpkin Butter

• 15 ounces cooked pumpkin, mashed
• 14 cup light maple syrup
• 1 teaspoon cinnamon
• 12 teaspoon allspice
• 14 teaspoon ground cloves
• 1 dash nutmeg

1. In a small saucepan over medium-low heat, mix together the pumpkin mush and maple syrup until theyre both fully combined.
2. If you prefer your spread to be sweeter, feel free to add in as much syrup as you want.
3. Continue to stir the pumpkin slowly for about 10 - 15 minutes, or until the mixture had thickened to a desirable consistency.
4. The stirring is important though, so DONT walk away!
5. If you do, your pumpkin may scorch and get burnt onto the bottom of the pan.
6. Once youve determined that its nice and thick, take your pan off the heat and you can go ahead and mix in all your spices.
7. Take a clean, empty jar and spoon in the hot pumpkin butter.
8. Allow it to cool before topping it off with the lid, and then make sure its reached room temperature before moving it to the fridge.

light maple syrup, cinnamon, allspice, ground cloves, nutmeg

Taken from www.food.com/recipe/pumpkin-butter-279945 (may not work)