Pumpkin Butter

1. 1

   In small sauce pan, combine pumpkin, applesauce, sugar, cinnamon and ginger.

2. 2

   Bring to a boil; reduce heat to low and simmer, uncovered, stirring often to prevent scorching, 45 min.

3. 3

   or until mixture becomes very thick.

4. 4

   Stir in lemon juice.

5. 5

   Let cool, then spoon into tight-sealing container and refrigerate.

6. 6

   Will keep in the refrigerator up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.