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Seestorcoo asked me to post this recipe, which is from the Ball Complete Book of Home Preserving.  I made it last fall and canned it, but you could also just keep it in the refrigerator, if you ate it quickly enough.  I'm guessing it would keep about as long as homemade applesauce.  The recipe makes 4 pints.

2 cinnamon sticks (about 4" each), broken in pieces
5 cups pie pumpkin, peeled, seeded, and cut into 3/4" cubes
5 cups fresh pineapple, peeled, cored, and cut into 3/4" cubes
Grated zest and juice of two lemons
1 cup coarsely chopped dried apricots
1 cup golden raisins
2 1/2 cups granulated sugar
1/2 cup water

I also added some finely chopped crystallized ginger, which turned out to be a really good idea.  I think I used maybe a quarter of a cup.

Tie cinnamon stick pieces in a square of cheesecloth so you can pick them out easily later.

Put everything in a big pot.  Bring to a boil, stirring occasionally.  Simmer five minutes.  Remove cinnamon sticks.

Pack in pint jars and process for 25 minutes.

If you're not going to process it, I would simmer it for about half an hour, or until the pumpkin is completely cooked.  I eat this with oatmeal, and I have also been known to spoon it directly from the jar into my mouth.  Yum.

You could probably reduce the sugar.  I was afraid to because these canning books always make it sound like if you don't follow the recipe exactly, you're going to poison your entire family.  But I think the lemon is probably more important than the sugar in that regard.