This jam-like chunky spread is excellent with roast pork, or as part of a cheese or charcuterie board.
| 1 sml-med | pumpkin |
| 4 c | raw sugar |
| 1 t | ground clove |
| 1 t | allspice |
Preheat oven to 375°F.
Mix sugar and spice in a large bowl and set aside.
Peel and seed the pumpkin. Rough chop flesh, toss with sugar and spices and place in a roasting pan. Roast in the pre-heated oven for about an hour until the pumpkin is soft and browning.
Mash in a food-mill or food processor (mixture should be chunky). Check the sweetness and add more sugar if desired.
Makes about 4 cups and keeps for about two weeks in the fridge.