PREHEAT oven to 350°F.
QUARTER pumpkin and remove seeds. Place pumpkin peel side
up on a baking sheet and roast for 20 minutes. Turn pumpkin
quarters over, peel side down and roast an additional 20-30
minutes, until very soft. Remove pumpkin from oven and let
cool. Scoop flesh from peel and puree in batches in a food
processor. Transfer puree to a saucepot.
STIR in apple cider, maple syrup, sugar and lemon juice.
Split vanilla bean and scrape seeds into pumpkin mixture and
then add remaining spices. Bring puree to a boil over
medium-high heat stirring frequently to avoid sticking.
Reduce heat to low, cover partially (to avoid splatters) and
simmer an additional 20-30 minutes, or until thickened and
it holds its shape on a spoon. Remove from heat and cool
LADLE hot pumpkin butter into hot jars, leaving 1/2-inch
(1-cm) headspace. Cool to room temperature. Place lids and
bands on jars. Label and freeze for up to 1 year.