Maple Pumpkin Butter

 
 MAPLE PUMPKIN BUTTER
-Adapted from Parade (November 16, 2008) magazine.
-Makes 1 1/2 pints.

Ingredients:
- 29 oz. unsweetened pumpkin puree
- 3/4 cup sugar
-3/4 cup apple cider
-3/4 cup maple syrup
-1 1/2 teaspoon cinnamon
-1 1/2 teaspoon ginger

1. Preheat oven to 350 degrees F. 
2. Put all ingredients in a large, heavy, ovenproof casserole and stir to blend. 
3. Place the pan over medium-low heat and bring to a boil, stirring all the while.  
4. Lower the heat, and still stirring, cook 5 minutes more.
5. Slide the casserole into the oven and cook, stirring every 15 minutes, until the pumpkin butter has thickened and there is no liquid around the sides of the pan. (1 1/2 to 2 hours)
6. Cool the pumpkin butter, then cover and chill.

Packed airtight, it will keep for a week in the refrigerator.