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

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