- 1/4 cup unsalted butter
- 3 cups fresh pumpkin, cut into 1/2-inch cubes
- 1/3 cup white sugar
- 3/4 cup maple syrup
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon ground cinnamon
- Melt the butter in a large skillet over medium-low heat. Cook the pumpkin in the butter until tender, about 20 minutes. Add the sugar and stir until dissolved. Stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool. Transfer to a bowl and cover. Refrigerate at least 2 hours before serving.