A delightful spiced pumpkin spread perfect for autumn mornings or holiday gatherings.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking of the pumpkin.
Cut the pumpkin in half and remove the seeds.
Save the seeds for roasting as a snack.
Place the pumpkin halves cut-side down on a baking sheet and roast for about 1 hour until tender.
Check for doneness by piercing the flesh with a fork; it should be soft.
Scoop out the roasted pumpkin flesh and blend it until smooth.
For a chunkier texture, mash the pumpkin with a fork instead of blending.
In a pot, combine the pumpkin puree, brown sugar, honey, cinnamon, allspice, and salt.
Stir constantly to prevent the mixture from sticking to the pot.
Cook over medium heat, stirring frequently, until the mixture thickens, about 15-20 minutes.
The spread is ready when it holds its shape on a spoon.
Let the spread cool and transfer it to a jar for storage.
Use sterilized jars for longer shelf life.
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