A perfect fall recipe with colored pumpkin puree spread-delicious on toast, waffles, pancakes, english muffins...
24 at least
1-can Pumpkin Puree
1 T pumpkin pie spice
1 ( 2 oz) pkg. dry pectin
4 ½ cups white sugar * I use Splenda
No nutrition information available
1. Mix solid pumpkin puree, spice and pectin into medium saucepan over high heat and bring to boil. Add sugar (or sugar substitute) all at once stirring constantly and boil 1 min. Remove from stove.
2. Transfer immediately to sterile containers.* Once at room temp. Chill in refrigerator ( or give to neighbors for Trick or Treat)
* I sterilize canning jars in dishwasher, transfer pumpkin butter into jars, seal and turn upside down.