Pumpkin Butter (also known as pumpkin curd)
3 cups pumpkin puree, either canned or fresh cooked
juice of 2 large lemons
2 1/2 cups of sugar
2 large eggs
1 ts cinnamon
1/2 ts ground ginger
1/4 ts nutmeg
Cut pumpkin in half, clean the goop out including all the stringy goo. Save the seeds if you want to roast them. Place face down into a 9x13 pan and add 1-2 cups of water. Cover with foil and bake for 1 hour at 375. Poke with fork to make sure it is soft when done.
Scoop the meat from the skin.
Puree in a food processor to get it nice ans smooth.
Put 3 cups of puree into a pot with the other ingredients and cook on low to medium low.
The liquid should not boil. It should not get big bubbles coming up. You need low and constant simmer heat for 20-30 minutes. It should thicken and to check it put a spoon in it and see that it covers the back of the spoon nicely.