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

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


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