2 - 15 oz cans pumpkin
1 1/4 cups maple syrup
1/2 cup apple juice
2 TBSP lemon juice
2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
Combine all in medium to large pot. Bring to boil. Cook uncovered over medium heat 25 minutes - stirring frequently. Store in containers. Keeps in fridge 1 week. Freezer 6 months.
2 TBSP serving is 35 calories.
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