Maple Pumpkin Butter

You know it's getting to be fall when each of your meals of the day has included some sort of squash. 

Do I mind? 

Absolutely not!

Potstickers, pasta, soup, pies, bread... there seems to be no end to what you can make with these miracle fruits. And there are all different kinds! Do you fancy the unique stringiness of spaghetti squash? Or how about the quirky look of crooked-neck squash? Butternut is always a good choice. And then, of course, there's pumpkin. 

Yummy, soothing pumpkin... what a classic.

I have come to find how convenient and fun canned pumpkin can be. Just one can holds so many possibilities: muffins, smoothies, or even a fall-spice pumpkin latte! Today I decided to try something new: pumpkin butter. Mmmm. It is so simple and really doesn't take long at all. Also, it's delicious. So basically, you have no excuse not to go make some yourself right now. Read on for the recipe!

Good for: toast, fruit dip, cottage cheese/oatmeal topping

Time to table: 30 min

Serving size: 2 tbsp

WW PointsPlus® Value: 1

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Pumpkin Butter

makes approximately 20 (2 tbsp) servings

2 c. canned pumpkin

1/2 c. apple cider

1/2 c. packed brown sugar

2 tbsp maple syrup

1 tsp pumpkin pie spice

1 tsp cinnamon

1 tsp vanilla

1. Add all ingredients to a non-stick pot or pan.

2. Stir well, bring to a blurping, blopping boil.

3. Reduce to medium-low heat for 20-30 minutes, stirring often. The mixture will gradually darken and thicken. Remove from heat when it is the consistency you like!

4. Cool completely before storing in fridge.