We've been planning to eat this since Thanksgiving. I made the pumpkin butter in advance, and dug out the old waffle maker... But on Thanksgiving morning, we were too afraid it would ruin our appetites.
So the pumpkin butter sat in the fridge, none the worse for a couple of weeks of age. We finally froze most of it, and today we ate the remainder on some silly, buttery Belgian waffles. They're called "Belgian" because the squares are big. Better to hold big Belgian swaths of pumpkin butter.
I will confess that the recipe for the pumpkin butter came from Parade Magazine, that lowbrow circular that comes with the Sunday paper. I thought the ingredients called for too much sugar and spice, but I followed it accurately anyway. I loved the fact that this pumpkin butter is baked, not cooked on the stovetop. It concentrates and gets brown. And the proportion of ingredients turned out to be delicious.
I could bother you with the felicitous quantity of stuff I had on hand. Exactly the amount of maple syrup in the bottle. The amount of sugar in the sugar jar. And the damn pumpkin, stripped of its seeds, even weighed the 28 ounces called for (although the recipe called for canned pumpkin, and I am a kitchen nitwit who insists on baking my own Sugar Pie pumpkin, nyah nyah).
The best part was how beautiful it came out.
Graced with a lick of crème fraîche... heaven.