Pumpkin Butter

 

3  cups canned pumpkin (not pumpkin pie mix)

1 1/2  cups packed brown sugar

1/2  cup granulated sugar

1  tablespoon fresh lemon juice

1  teaspoon vanilla

1/2 teaspoon ground cinnamon

1/4  teaspoon ground allspice

1/8 teaspoon salt

In 4-quart saucepan, mix pumpkin, brown sugar, granulated sugar and lemon juice. Heat to simmering over medium-low heat, stirring occasionally to keep mixture from sticking to bottom of pan. 

Simmer uncovered 30 minutes, stirring often, until mixture coats back of spoon. 

Remove from heat; stir in vanilla, cinnamon, allspice and salt. Cool completely.

Pour into storage containers; cover tightly. Store in refrigerator.