1 15 ounce can pumpkin puree (unspiced kind)
1/2 cup agave syrup
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
pinch of salt

Combine pumpkin butter and agave in a saucepan and bring to a simmer for 15 minutes. Add spices and salt, let simmer an additional 5 minutes. Keeps in refrigerator for 2 weeks. This is tasty spread for cornbread, zucchini bread, regular toast or pancakes... add some mini chocolate chips yummy! You can also add chopped walnuts or pecans.