Pumpkin Butter 2

Yep, it’s another pumpkin post.  I’m obsessed, people.  And there are a million more pumpkin recipes to come; I can’t stop myself.  It’s like an addiction.

I might have mentioned before how much I love Williams-Sonoma and all of their cooking gadgets and (un)necessities.  And this time of year, they sell a magnificent pumpkin bread mix and jarred pecan pumpkin butter.  But at the rate that I can consume both of those items, I’d need a small loan to fund myself through the season.  Not only that, but I have this thing about making things from scratch.

You know, that thing where you tell yourself that the calories don’t count if it’s home baked versus purchased at a store or restaurant?

Mmm-hmm.  These calories soooooo don’t count.

Pumpkin Butter

Pecan Pumpkin Butter


1 15-ounce can pure pumpkin
1/2 cup spiced apple cider (I had some leftover that we’d mulled in spices, but you could certainly use apple juice)
1 tablespoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup pecan pieces


Bring all ingredients to a boil and simmer for 30 minutes, stirring occasionally.  Let cool completely, then spread on bread, over yogurt and granola, in oatmeal, or on pancakes.

Or eat with a spoon.


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