In a large pot, mix pumpkin, maple syrup, apple juice, lemon juice, ginger, cinnamon, nutmeg and salt. Bring to boiling; reduce heat. Simmer, uncovered about 25 minutes or until thickened, stirring often. if mixture spatters, reduce heat more. Ladle hot pumpkin butter into sterilized half pint canning jars, leaving a 1/2 inch headspace. Cool for 30 minutes. Seal and label. Store in refrigerator for up to 1 week, or transfer to freezer containers, leaving 1/2 inch headspace and freeze for up to 6 months. Makes about 4 half pints.
Preheat oven to 375. Scrub two 2 1/2 to 3 pound pie pumpkins thoroughly. Cut pumpkin into 5 inch square pieces, discarding stems. Remove seeds and fibrous strings. Arrange pumpkin pieces in single layer, skin sides up, in foil lined shallow baking pan. Roast, covered, for 1 to 1 1/2 hours or until tender. When cool enough to handle, scoop pulp from rind. Put pulp, in batches if needed in blender or food processor. Cover and blend or process until smooth. Put puree in fine mesh sieve lined with double thickness of 100 percent cotton cheesecloth. Let stand for 1 hour to drain. Press lightly to remove any additional liquid; discard liquid.