Pumpkin Butter

• 10 cups fresh pumpkin puree
• 2 teaspoons cinnamon
• 1 teaspoon allspice
• 1 teaspoon ground ginger
• 1 cup Splenda Sugar Blend for Baking or 2 cups sugar
• 1 cup Splenda brown sugar blend or 2 cups light brown sugar
• 23 cup lemon juice

1. Halve pumpkins and place in a Pyrex cooking pan with 1 cup of water.
2. Bake at 450F for 1 to 1 1/2 hours upside down, till pumpkin is soft.
3. Scrape out pumpkin, put in food processor, and puree.
4. Put on cheesecloth and strain over night, over a separate bowl.
5. Combine all ingredients, in a crock-pot, and cook on high, or on stove top on low, stir occasionally for 4 hours.
6. Put into sterile jars and seal.
7. makes approximately 5 1/2 pints.

pumpkin puree, cinnamon, allspice, ground ginger, splenda sugar, brown sugar, lemon juice

Taken from www.food.com/recipe/pumpkin-butter-252881 (may not work)