Instructions: Combine the two sugars, water, allspice, ginger, cloves, nutmeg and cinnamon

In a 4 cup glass measure. Mix well on high 3 minutes; stir. Add pumpkin and mix well on high 5 minutes. Let cool and refrigerate. Keeps several weeks in refrigerator or can be frozen.

Yield: 2 cups Use as you would apple butter. Add to whipped cream to garnish a Pumpkin Pie.

This is very tasty and makes unique gifts if you pack it in 1/2 pint canning jars and process according to directions. It is good over pancakes which has 1/2 to 1 cup pumpkin puree added to the batter.

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