Want “butta” that’s not going to stick to your hot thighs like glue? Here’s the perfect prescription for keeping that hot ass. This easy and simple Pumpkin Butter is not just for the holidays anymore. This is an easy “dump and stir” recipe, so you’ll soon be making batches for the whole crew this autumn!
1 C REAL Maple syrup, (None of that imitation crap. Otherwise, replace syrup with 1 C granulated sugar or 1 C brown sugar and mix well)
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger (optional)
In a medium saucepan combine pumpkin, maple syrup and spices, stir well with a whisk.
Bring mixture to a high simmer, (just nearly a boil) reduce heat, and simmer for 25-30 minutes or until thickened. Stir frequently with a wooden spoon and watch the bottom of the pan so there’s no burning my dear!
Transfer to adorable mason jars and chill in the refrigerator until serving. Or if you prefer, serve warm with some fresh pumpkin, banana or cinnamon raisin bread.