Maple Pumpkin Butter.

I actually made up several batches of this Maple Pumpkin Butter last Autumn when we were in the glory of the coolness and colors and warm belly that is Fall.  I don't know why I didn't post the recipe then... but I have been ACHING for some now (especially since my panini maker arrived with our shipping container, and a cream-cheese, pumpkin butter, sliced ham panini would send me straight to heaven right now.)  I had to drag up the pics off our hard drive, but even seeing them made me happy.  I promise it really bakes itself, and the hardest part is cutting into the rind of the pumpkin.  That said, you might as well kill two delicious birds with one stone, and use a portion of the pumpkin for some Pumpkin Soup... just scroll down, be happy, and warm your bellies for the sake of an Upstate girl who loves fall, but hardly ever sees it.

Maple Pumpkin Butter

1 1/2 lbs. Fresh, peeled, sliced pumpkin (boil until soft and drain.)
3/4 cup sugar
3/4 cup apple cider
3/4 cup maple syrup
1 1/2 tsp cinnamon
1 1/2 tsp ginger

Blend all ingredients together in a blender, then place in a glass 13x9 inch dish.  Bake at 350 degrees for 1 1/2 hours - stirring every 15 minutes.  The moisture will bake away, leaving a thick, delicious butter behind.  Shed a tear for me over the sheer beauty.

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