Spicy Pecan Pumpkin Butter--Another Glorious Taste of Autumn

Every fall, I like to wander in an over-priced kitchen store (Williams-Sonoma) and gaze at all the fancy shiny products as if I were Tiffany's. I covet Deruta pottery, panini makers, Italian espresso makers, cookbooks, kitchen tools, and Le Creuset pots the way other women covet diamonds. And I'm not a woman that covets much of anything (except free time!!!). But, the smells of that store...it's pure inspiration during the cold weather/holidays.....anyway, a few years back, I sampled one of the cakes at said over-priced store. It was wonderful. Problem was that you have to buy the product (pecan pumpkin butter) in order to make the cake. And here's the kicker: a small jar cost $10!!! Then, a couple years ago, my sister in law, Jen, brought home some Muirhead pecan pumpkin butter for the holidays. And again, I was hooked.....so what to do this year until I can meet up with Jen again?!

Well, google the original recipe. Result: not available. So, back to the kitchen, and based on the ingredients listed on the product, time to tinker. The result is truly delicious. I literally could stand over the stove and eat it off the wooden spoon. And despite the name, there is NO butter in this recipe....you must try.

My concoction may be less sweet (the molasses was my addition-not Muirhead's). Since I didn't have any oranges or lemons on hand, I used pure lemon and pure orange extract. It was PERFECT. The extracts were fantastic--just don't use 'imitation' extracts--or you can use the grated zest and fresh juices of a lemon and orange. I suggest that you play around with your spices and add or subtract as you like your flavor--for example, some people prefer a stronger cinnamon flavor. I didn't have allspice used the substitution with great results.

This pecan pumpkin butter really shouldn't take you that long if you go the shortcut route of canned pumpkin & extracts. It has a creamy, velvety texture. Now, I have to go learn about 'canning'. Ha!

SPICY PECAN PUMPKIN BUTTER

1 (15 oz) can pumpkin puree--or about 2 cups of pumpkin puree made from roasted pumpkin

4-5 tsp. pumpkin pie spice

1/2-1 cup of pecans (up to you how nutty you like it-mine was closer to 1 cup)

1/4 cup molasses

1/4 cup brown sugar

1/2 tsp. pure orange extract

1/2 tsp. pure lemon extract

pinch of salt

1/2 tsp. -1 tsp. allspice (if you don't have this, use equal amounts of cloves, nutmeg, cinnamon & black pepper)

*extra cinnamon & nutmeg (if you prefer--I preferred)

1/4 cup water

Toast the pecans in the microwave for about 2 minutes....making sure to check that the nuts do not start to blacken and burn. Or, you could roast them in the oven at 350 degrees for about 7 minutes...but again, check to make sure they do not burn. Then, process the pecans in the food processor.

When, the majority of the ground nuts stick to the side of the food processor bowl--turn off the machine. If you mind the texture of nuts or want your pumpkin butter smoother, process the pecans for a longer amount of time.

Place all ingredients in a heavy pot and gently heat until the pumpkin butter has reached the consistency you desire. I only 'cooked' it for 5-10 minutes and it was perfect--but I read that some people cook their fruit butters for 20-30 minutes on low heat .

Spread pecan pumpkin butter on muffins, toast, waffles, or use this the Muirhead site to incorporate it in their recipes for cakes, pies, etc. I heard this stuff makes the most amazing pumpkin pie ever (based on the food blogs). This stuff tastes decadent! I hope you will love it as much as I do.  (Should keep for a couple weeks in the fridge)

Makes about 3.5 cups. (roughly) If you know how to can, then you are ahead of the game and can stock up. It won't last that long in our house :)