It’s been a maple-y kinda holiday for me I guess, between these little things & this sauce, and now this recipe. But when you’ve got a lot of delicious, quality maple syrup and you’re taunted with amazing recipes and you’ve got all this pumpkin…! I can’t really resist. Plus, this time of year is when there’s more pumpkin than you can ever eat at once- whether it’s canned pumpkin, or it’s whole pumpkins. So why not make something like this that’s freezable. That way you can enjoy a little taste of fall in the winter, or even spring.
If it lasts that long.
Are you Americans enjoying your 4-day weekend (if you get one, unlike Jay)? Did you have any “projects” this weekend, like my pumpkin butter?