Either canned pumpkin or homemade pumpkin puree work equally well in this delicious take on pumpkin butter. The maple syrup lends just enough sweetness without being overbearing. If you think you are going to eat all of this quickly then don’t worry about processing it in a canner. It can be stored in the fridge for up to one week or frozen in freezer containers for up to 6 months. This recipe is a keeper!