Preheat the oven to 350°F (175°C). Cut the stem end off the pumpkin, then cut the pumpkin in half and scoop out the seeds. Put the pumpkin cut side down on a parchment paper lined baking sheet. Bake for 1 hour or until easily pierced with a fork. Let it cool for about 30 min.
Scoop out the pumpkin flesh into a food processor, and process it until smooth.
Pumpkin Butter
Mix pumpkin puree in a wide pot or large skillet with maple syrup, apple cider, and apple cider vinegar.
Whisk in cinnamon, ginger, cloves, allspice, nutmeg, and a pinch of salt. Stir together.
Heat on medium-low, stirring frequently. Once it is cooked down to a thick bubble, turn the heat down to low if needed.
Cook until all the liquid evaporates and the mixture is reduced to about half. It should not be watery and will be a thick tomato-past-like consistency.
Makes about three half-pint jars.
Notes
This recipe cannot be safely canned.
Pumpkin butter will last 7-10 days in the fridge.
Any extra pumpkin butter can be frozen.
If you want it sweeter, add more maple syrup while cooking.