Pumpkin Butter

Aunt mary's pumpkin butter.

Halve pumpkins and place in a pyrex cooking pan with 1 cup of water.

Bake at 450f for 1 to 1 hours upside down , till pumpkin is soft.

Scrape out pumpkin , put in food processor , and puree.

Put on cheesecloth and strain over night , over a separate bowl.

Combine all ingredients , in a crock-pot , and cook on high , or on stove top on low , stir occasionally for 4 hours.

Put into sterile jars and seal.

Makes approximately 5 pints.

fresh pumpkin puree, cinnamon, allspice, ground ginger, splenda sugar blend for baking, splenda brown sugar blend, lemon juice