Vegetarian Times Cookbook). You can halve it if you want just a small batch.
4 cups pureed pumpkin (or squash)
1/2 to 1 cup honey (or we have also used part brown sugar--it's to your own taste)
1 tbsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. ginger
2 to 3 tbsp. lemon juice
Combine all ingredients in a heavy saucepan and cook over low heat for 45-60 minutes, stirring often (and I find it takes longer than that, depending on how much you have and how hot you're cooking it). You'll know it's done when it's very thick, smooth, probably darker than you started with (pumpkin goes darker than squash), and it seems to pull away from the sides of the pot when you stir it. You can seal it in hot, sterilized canning jars, but we don't bother--we just keep it in the fridge. It's good on toast or muffins.