I can’t take credit for this recipe, exactly. This is inspired by the Pecan Pumpkin Butter you can buy at Williams Sonoma. It’s like apple butter, in the sense that there isn’t any actual butter in it, but you can spread it on toast or scones. I bought a jar of it last year and loved it, and I wanted to see if I could make some at home.
And I think it turned out pretty well. I’ll probably serve it on toast or bagels with cream cheese. What will you serve it on?