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.
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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