Honey-Pumpkin Butter
(adapted from The City Gardener's Cookbook, by the P-Patch Advisory Council,
Sasquatch Books, Seattle, 1994)

2 cups cooked, pureed pumpkin
½ cup honey
1 teaspoon grated lemon zest*
1 Tablespoon fresh lemon juice*
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
1/8 teaspoon ground cloves

Combine in a saucepan and simmer, uncovered, over low heat, stirring
occasionally for about 35 minutes, or until the mixture is quite thick.
Test the consistency by dropping a small amount of the butter onto a chilled
plate.  It should retain its shape and resemble jam. Store tightly covered
in the refrigerator.

*I used orange instead.  I also adjusted the seasoning to my taste.