Pumpkin Apple Butter

1 can, 15 oz. pumpkin puree

1 medium apple, peeled and grated

1 cup apple juice

1/2 cup firmly packed brown sugar

3/4 teaspoon pumpkin pie spice

Combine all ingredients in a medium, heavy bottomed saucepan. Bring to a boil and reduce heat to low. Cook, stirring ocassionally for 1 1/2 hours until of a spreadable consistency.  Store in airtight containers in the refrigerator for up to 2 months. Makes about 3 cups. Serve with corn muffins, buttermilk biscuits, your favorite toasted breads, hot cereal or cottage cheese. Or for a Hallloween party, spread a generous dollop on a brick of low fat cream cheese and serve with ginger snaps!