½ c apple cider (naturally sweetened, if possible)
⅔ c pure maple syrup, to taste
1 tbsp molasses
1 tbsp lemon juice
½ tbsp vanilla extract
1 tbsp cinnamon
½ tsp nutmeg
⅛ tsp ginger
⅛ tsp allspice
dash salt
Instructions
Preheat oven to 425° and fill a large casserole dish with a thin layer of water.
Cut the pumpkins in half (Google for help, it can be a little difficult). Scoop out the seeds (save for toasting, if desired) and place the pumpkins cut side down in the casserole dish and cover in foil.
Bake for 1 hour, until the pumpkin slides easily out of the skin.
Combine pumpkin and all other ingredients in a blender and puree until very smooth (can use a food processor or immersion blender).
Cook in a saucepan over medium low heat for at least 20 minutes, covered or uncovered (covered will prevent splashing but will take longer to thicken) stirring frequently until desired consistency is reached.
Store in the fridge for up to a few weeks or in the freezer for up to 6 months.
Notes
If you can't find naturally sweetened or unsweetened apple cider, use unsweetened apple juice and adjust syrup and spices slightly after cooking. Any liquid sweetener should work in place of the maple syrup. Makes approximately 2.5 pints. Serving Size 2 tbsp