Directions

• Split pumpkin in half.
• Discard seed.
• Bake in 400 F oven for about 1 hour.
• Remove peel and discard.
• Puree pulp through food mill or in a blender or processor.
• Pour puree into pot and bring to a boil over medium heat. Stirring frequently, boil until thickened, about 10 to 20 minutes.
• When puree will mound slightly on spoon, measure. Use no more than 4 cups of puree. Stir in remaining ingredients.
• Simmer uncovered until thick enough to spread; should pass the plate test. (Place a spoonful on chilled plate and place in freezer for 1 minute, there should be no watery ring around the mound.
• Draw your finger through the middle, it should retain its shape and not become liquid. Once you have reached this state, you are done. Refrigerate or use as desired.