Pumpkin Butter

Quadruple this recipe for storage in jars

• 2 cups cooked pumpkin (15 oz. can)
• 1 cup white granulated sugar or splenda
• 1 cup brown sugar or splenda blend
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/2 tsp. ginger
• 1/8 tsp. cloves

Combine all ingredients in a crockpot and cook on high for 3 hours, stirring every 10 minutes to keep from sticking to sides and burning. Put in jars and put in a water bath for 40 minutes. If you like pumpkin pie, you will love it. It is great on hot, fresh biscuits. We like it almost better than apple butter.