- 1 15 oz. can 100% pure pumpkin puree
- 1 C. applesauce
- 1/3 C. packed light brown sugar
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 2 Tbs. fresh lemon juice
Put pumpkin puree, applesauce, sugar, cinnamon and ginger in a small heavy saucepan; stir until well blended. Bring to a boil, reduce heat to low and simmer uncovered, stirring often to prevent scorching and taking care to get into corners of pan, 45 minutes or until mixture is very thick. Stir in lemon juice. When cool, spoon into a container, cover and refrigerate up to 2 weeks.