Maple Pumpkin Butter


1 Whole Pumpkin, (the wartier the better: it is an indication of sweetness)

1 Cup Pure Maple Syrup

1 tsp Nutmeg

2 tsp Cinnamon

1 tsp Ground Cloves

Place pumpkin whole, on sheet of aluminum and bake at 350F for about 1 - 2hours, until it has a slightly slumped, browned look to it. Take out of oven and let sit for about 30 minutes. When cool enough to handle, cut in half and scrape out the flesh of the pumpkin with a spoon. Blend pumpkin until smooth and place in wide skillet over medium heat; stir regularly until all the water has been cooked out. Near the end of the cooking, add in your spices and maple syrup. You will know your butter is done when it holds form firmly in a spoon. Served best on toast or warm oatmeal.