Pumpkin Butter Recipe

Directions

• 1 sm Lemon
• 16 oz Can solid-pack pumpkin (NOT pumpkin pie mix)
• 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

Instructions

1. About 4 hours before serving or a day ahead: 1. Grate lemon to make 1 ts peel; squeeze to make 1 ts juice. In a 2-qt saucepan over md -high heat, heat lemon peel and juice and remaining ingredients to boiling. Reduce heat to md -low, cook 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 cups

Source thecookingblog