---------- 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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