Prep 15 mins
Cook 1 hr 19 mins
Lightly spiced and redolent of pumpkin and apples, this is a perfect fall accompaniment for toast or pancakes. If using a whole pumpkin, it should be no more than 2 pounds for this quantity; if larger, scale up the sweeteners and spices. Adapted from recipes by Kumiko Mitarai at Serious Eats. http://bit.ly/aFoXp5
- 1 (15 ounce) canpure pumpkin puree or 1 small sugar pumpkin
- 1⁄2-1 1⁄2 cup apple cider
- 1⁄4 cup pure maple syrup
- 1⁄4 cup light brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- 3⁄4 teaspoon ground ginger
- 1⁄8 teaspoon freshly grated nutmeg
- 1 pinch ground cloves
- If using fresh pumpkin, wash the skin well, then peel with a vegetable peeler. Cut in half and scoop out the seeds and strings. Cut into 1 to 1 1/2" cubes and place them in a large Dutch oven. Add 1 1/2 c apple cider. The pumpkin should be about halfway submerged; if not, add water to that level. Bring to a simmer over medium-high heat, then reduce to medium-low, cover, and cook until tender, stirring once or twice, about 30 minutes. Puree and return to pot.
- If using canned pumpkin, pour into pot with 1/2 cup apple cider.
- Add remaining ingredients (from this point, the two are the same) and simmer gently until very thick and bubbles burst slowly. Scrape the bottom of the pot occasionally to prevent sticking and burning. Canned pumpkin should take about 20 minutes, fresh about 40.
- Cool to room temperature, then store in an airtight container in the refrigerator up to 1 week.