Total Time
35mins
Prep 10 mins
Cook 25 mins

You've had apple butter, now try something even better! Goes well with just about any holiday dinner.

Ingredients Nutrition

Directions

  1. Measure pumpkin, pecans and pumpkin pie spice into 6- or 8-quart sauce pan.
  2. Prepare jars; keep lids hot until ready to fill jars.
  3. Measure sugar into separate bowl.
  4. Stir fruit pectin into pumpkin mixture.
  5. Add butter.
  6. Bring mixture to a rolling boil on high heat, stirring constantly.
  7. Quickly stir in sugar.
  8. Return to rolling boil and boil exactly 1 minute, stirring constantly.
  9. Remove from heat.
  10. Skim off any foam with metal spoon.
  11. Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
  12. Wipe jar rims and threads; cover with two-piece lids.
  13. Screw bands tightly; place jars in hot water.
  14. Boil in water bath for 5 minutes for 8-oz jars.
Most Helpful

5 5

Fantastic! And super easy too! After looking at the $10.95 price tag at William Sonoma I said to myself "I could make that!" and surprising I actually did this time. This recipe is easy and straightforward. I halved it and it still turned out. The only change I made was to add a little bit of ground cloves with the pumpkin spice. I am making a full batch again tonight.

3 5

This recipe was very easy, however, I thought it needs more spice and less sugar. I will try it again and decrease the sugar by half a cup, increase the pumpkin one half a cup and the spice by another one half to one tablespoon.

5 5

This is the easiest version of this recipe I have ever tried. It is a fantastic versatile recipe. Try it on Vanilla Ice Cream; or bake and mash some sweet potatoes and stir this in. What ever you do, just try it.