Recipe

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• 1 pumpkin (5 to 7 lb.)
• 2 cups sugar
• 1/2 cup honey
• 1 1/2 tsp cinnamon, ground
• 1/4 tsp allspice, ground
• 1/2 tsp salt
• 1 cup orange juice

• 1 Split pumpkin in half.
• 2 Discard seed.
• 3 Bake in 400 degrees oven for about 1 hour.
• 4 Remove peel and discard.
• 5 Puree pulp through food mill or in a blender or processor.
• 6 Pour puree into pot and bring to a boil over medium heat. Stirring frequently, boil until thickened, about 10 to 20 minutes.
• 7 When puree will mound slightly on spoon, measure. Use no more than 4 cups of puree. Stir in remaining ingredients.
• 8 Simmer uncovered until thick enough to spread; should pass the plate test. (Place a spoonful on chilled plate and place in freezer for 1 minute, there should be no watery ring around the mound.
• 9 Draw your finger through the middle, it should retain its shape and not become liquid. Once you have reached this state, you are done. Refrigerate or use as desired.