1 sm Lemon
16 oz Can solid-pack pumpkin
(NOT pumpkin pie mix)
--I used fresh pumpkin
1/2 c Apple juice
1/2 c Packed light brown sugar
1/2 ts Salt
1/4 ts Ground ginger
1/8 ts Ground cinnamon
1/8 ts Ground allspice
About 4 hours before serving or a day ahead: 1. Grate lemon to make 1 ts
peel; squeeze to make 1 ts juice. In a 2-qt saucepan over md -high heat,
heat lemon peel and juice and remaining ingredients to boiling. Reduce
heat to md -low, cook 30 minutes, stirring often. 2. Spoon pumpkin
mixture into a sm bowl; cover & refrigerate until well- chilled, at least
3 hours. Serve with warm biscuits.
Makes about 2 and 1/2 c (Makes a nice Christmas gift!)
