• 1 cup fresh or canned pureed cooked pumpkin
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 tablespoons lemon juice

1. Mix all ingredients in a sauce pan and cook over medium-high heat.
2. Stir until boiling and continue to boil 5
3. minutes, stirring constantly.
4. Cool.
5. Store, refrigerated, for 4 to 6 weeks.

This spread is fantastic on top of muffins and homemade breads. Spread a layer of cream cheese first and top with a spoonful of this pumpkin butter - divine!