Success !

I made my pumpkin butter. It is really good. 

Here is the recipe if you want to make some too!

 Pumpkin Butter

4 cups Pumpkin Puree, or two 15-oz. cans pumpkin

1-1/4  cups pure maple syrup

½ cup apple juice

2 Tbsp. lemon juice

     2 tsp. ground ginger

½ tsp. ground tsp. ground nutmeg

½ tsp. ground nutmeg

     1/4 tsp salt

    Chopped hazelnuts (optional)

Directions

1. In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.

2. Ladle into jars or freezer containers, leaving 1/2-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.

3. To serve, top with chopped nuts. Makes 4-1/2 cups (36, two- tablespoon servings)