Pumpkin Butter.

[ButterSticks]

You can use fresh or canned pumpkin. I use it like apple butter...on toast
or waffles.

This recipe yields (5) 1/2 pint jelly jars.

(1) 29 oz. can pumpkin puree ~or~ 3 & 3/4 cups fresh pumpkin puree (food
processor)
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
3/4 cup white sugar
1/2 cup brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

1) Combine pumpkin, apple juice, spices, and sugar in a large saucepan;
stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes
or until thickened. Stir frequently.

2) Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from
the top. Remove air bubbles; wipe jar rims. Cover at once with metal lids,
and screw on bands.

3) Process in a boiling water bath for 10 minutes. Let cool. Store in a
cool, dark place for up to 1 year.

[Twinmama]

bumping up because now I have fresh pumpkins and want to make this!

[medako]

sounds yummy. I might just have to make some of this as gifts this Christmas!