My inspiration came from a gift that my mother in-law gave me for Christmas. It’s Muirhead’s pecan pumpkin butter from Williams-Sonoma. It was soooo delicious.
When I ran out, I thought I would check their website just in case they had some (and hoping it was on sale!), but sadly, nope. “No problem, I’ll make my own!” I thought. So I did! Plus, this gave me a chance to use my homemade pumpkin pie spice that I love so much!
In a food processor, grind toasted pecans down for about 20 seconds, scrape down sides and grind again for about 20 more seconds. Set aside.
In a small sauce pot, add pumpkin puree, apple juice, pumpkin pie spice, splenda brown sugar, syrup, vanilla, lemon zest and salt and heat until warmed through. Once mixture starts to bubble, reduce heat to simmer and cook for about 20 minutes. If it starts to get too thick, add a T of water. Add in pecans and mix well. Continue to cook for about 5 minutes. Cool and serve or fill jars.
* If you don’t have pumpkin pie spice or if you don’t want to make a whole jar for this recipe, I have broken down the spice ratio here: 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, 1/4 tsp allspice.
These would be great gifts around the holidays, or whenever. Just get little squares of fabric or paper to match the occasion and dress up your mason jars.
The aroma of the pumpkin and spices really filled up my kitchen and made me wish it was fall. I guess I’ll just have to settle for my fall-in-a-jar for now. The list of things you can do with this stuff is is pretty much endless. Slather it over waffles, pancakes, bagels or bread; add a heaping scoop to your oatmeal (my favorite) or smoothies. Add it TO batters of pancakes, muffins or breads. Or just simply dip wheat thins or apples in it like I do! Either way, you can’t go wrong! All I know is now I don’t have to wait till fall to have this yum-a-licious treat!