---------- Recipe via Meal-Master (tm) v8.05

      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

  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 c  (Makes a nice Christmas gift!)

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