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1. In 5-quart heavy pot, combine Pumpkin Puree, maple syrup, apple juice, lemon juice, ginger, cinnamon, nutmeg, and salt. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, about 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.
2. Ladle pumpkin butter into clean half-pint or pint freezer containers or jars, leaving 1/2-inch headspace; seal. Store in the refrigerator.