Pumpkin Butter

• Ready In: 50 mins
• Yields: 2 1/2 cups

Ingredients

• 1  small lemon
• 1 (16 ounce) can pumpkin
• 1⁄2 cup  apple juice
• 1⁄2 cup  packed light brown sugar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground ginger
• 1⁄8 teaspoon ground cinnamon
• 1⁄8 teaspoon ground allspice

Directions

1. About 4 hours before serving or up to 1 week ahead.
2. Grate lemon to make 1 teaspoon peel; squeeze to make 1 teaspoon juice.
3. In 2-quart saucepan over medium-high heat, heat lemon peel and juice and remaining ingredients to boiling.
4. Reduce heat to medium-low; cook 30 minutes, stirring often.
5. Spoon pumpkin mixture into small bowl; cover and refrigerate until well chilled, at least 3 hours.
6. Serve with warm biscuits.