cups canned or fresh cooked Pumpkin.
cups Apple Juice.
teaspoon ground Cinnamon.
teaspoon ground Ginger.
teaspoon ground Cloves.
On stove top: Place in a 2-3 quart lined or glass pot the on theburner over low to medium heat the Apple Juice andCornstarch, and mix until smooth. Stir in thePumpkin, Cinnamon, Ginger and Cloves. Continue tostir the pudding until thick and creamy. Make surethe pudding does not boil or stick to the bottom ofthe pot. Lower heat if necessary. Pour the pudding into serving cups or dished orinto a bulk storage container, and place in therefrigerator until the pudding gels (about 3hours).