Pumpkin Butter

Title: Pumpkin Butter

Categories: Canning

Yield: 1 servings

1 sm Lemon

16 oz Can solid-pack pumpkin

(NOT pumpkin pie mix)

--I used fresh pumpkin

1/2 c Apple juice

1/2 c Packed light brown sugar

1/2 ts Salt

1/4 ts Ground ginger

1/8 ts Ground cinnamon

1/8 ts Ground allspice

4 hours before serving or a day ahead:

1. Grate lemon to make

1 ts

1 ts juice. In a 2-qt saucepan over md -high heat,

heat lemon peel and juice and remaining ingredients to boiling. Reduce

30 minutes, stirring often.

2. Spoon pumpkin

mixture into a sm bowl; cover & refrigerate until well- chilled, at least

3 hours. Serve with warm biscuits.

Makes about 2 and 1/2 c (Makes a nice Christmas gift!) --