2 sugar pie pumpkins, cut in half & de-seeded
1 1/4 cups brown sugar
3/4 cup real maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
pinch of kosher salt
juice of 1 lemon
3 oz bourbon
Preheat oven to 400F.
Place pumpkin cut side down on a baking sheet and roast in the oven for 50-60 minutes, or until pumpkins are thoroughly cooked.
Remove from the oven and set aside to cool.
Scrape the cooked pumpkin from the skins and place in a blender.
Process for about 2-3 minutes, until pumpkin in velvety smooth.
Transfer puree to a large saucepan and add brown sugar, maple syrup, cinnamon, pumpkin pie spice and a pinch of salt.
Stir to combine and finish with the juice of one lemon. Heat pumpkin mixture over low heat for about 30 minutes, stirring occasionally.
Do not let any burn at the bottom of the pan.
Slowly add in the bourbon, and simmer for about 15-20 minutes.
Add additional maple syrup or lemon juice to taste, if needed.
Let mixture cool and transfer to clean jars.
Pumpkin butter will last up to one month in the fridge and up to 3 months in the freezer.