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.
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