Ingredients:

• 1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups
• 3/4 cup apple juice
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1 cup sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Juice of half a lemon

Directions:

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. Adjust spices to taste. Stir in lemon juice, or more to taste.
2. Once cool, pumpkin butter can be kept in an airtight container in the fridge.

(Adapted from Smitten Kitchen)