– 2 (15oz) cans pumpkin puree
– 1 cup apple juice
– 1- 1/2 cups sugar (I used 1 1/2 but its really sweet. I could have easily just used a cup)
– 1 tsp cinnamon
– 1 tsp pumpkin pie spice (or a mixture of ginger, nutmeg, cloves)
1. Mix all ingredients inand cook on low for 5 hours.
2. Stir occasionally. Mixture should stick to spoon (not runny) when done. It will also slightly thicken when cooled.
3. Let cool and store in ajar in the fridge for a week or up to 6 months in the freezer.