Spiced Pumpkin Pecan Butter

This festive spread is delectable on toast or pancakes and waffles in place of syrup. It's also delicious over ice cream.


1 (15 ounce) can (about 2 cups) pumpkin puree, not pumpkin pie filling
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 cup pecans, finely chopped


In a large saucepan combine all ingredients except pecans. Bring mixture to a boil while stirring. Reduce heat and simmer over low heat for about 30 minutes stirring often. Mixture should be thick. Stir in pecans and simmer for 3 more minutes.

Remove from heat. Refrigerate until ready to use. Can be made up to a week ahead.

Yields: 1 - 1 1/2 cups

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