In a large Dutch oven or deep sided skillet combine the pumpkin puree, brown sugar, maple syrup, apple and lemon juices and spices (See Note 2).
Bring to a boil and reduce heat to simmer, stirring often, for 30 minutes. This will sputter and reduce to a thick spread.
Allow to cool, season to taste if needed. Perfect for using in baking recipes, spread on toast and muffins. Store in an airtight container refrigerated, for up to 1 month. This makes 4 cups total. If canning, use proper canning instructions (See Note 3).
Slow Cooker
Cover and cook on LOW for 4 hours or HIGH for 2 hours.
Video
Notes
I use two 15 ounce cans of LIBBY'S 100% Pure Pumpkin
I use a large Dutch oven or deep sided skillet instead of a saucepan because this will sputter as it simmers and helps to contain any splatter drops as it cooks.
For a more detailed description of the canning process, read this tutorial: A Visual Tour of Hot Water Bath Canning: (https://www.thekitchn.com/hot-and-steamy-a-visual-walk-t-93802) and Water Bath Canning: (https://www.simplycanning.com/water-bath-canning.html).
Nutrition information is per tablespoon (16 per cup), this makes 4 cups total.