Ingredients

• 2 cups pureed, cooked pumpkin
• 1/4 cup plus 2 TBSP. pure Grade A maple syrup
• 1/2 cup packed light brown sugar
• 1 tsp. cinnamon
• 1/2 tsp. vanilla extract
• Pinch of mace
• 1/2 tsp. salt

Directions

1. Combine all ingredients in a 2-quart heavy-bottomed saucepan. Cook on lowest heat, stirring often, until very thick and no excess liquid remains, about 30 minutes. If you are using fresh pumpkin, you will have a longer cooking time, because it has more liquid.

2. Cool and refrigerate for up to 1 month, or pour into clean, hot canning jars and process in a hot water bath for 10 minutes. Makes approx. 2 cups.

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