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Pumpkin Pecan Butter

Stove

Ingredients

  • 2 15-oz. canned pumpkin
  • ¼ c. water
  • 2 c. granulated sugar
  • ¼ c. lemon juice
  • 2 tsp. ground cinnamon
  • ¾ tsp. ground ginger
  • ½ tsp. ground cloves
  • ½ tsp. ground allspice
  • ¼ c. ground pecans

Instructions

  1. In heavy saucepan, combine all ingredients except pecans. Heat & stir over medium-high heat until pockets of steam begin to escape from the thick mixture.

  2. Reduce heat to medium-low for 20 min. Stir in pecans, cook 5-10 min. more or until mixture is thick & mounds on spoon. Remove from heat & cool about 1 hour. Cover & refrigerate up to 2 wks. Or freeze for up to 3 months.

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