Pecan Pumpkin Butter

• 1/2 cup chopped pecans
• Zest and juice of 1/2 lemon
• Zest of 1/2 orange
• 3 Tbsp orange juice
• 1/4 cup dark brown sugar
• 15 oz can pumpkin (not pumpkin pie filling)
• 1/2 tsp cinnamon*
• 1/2 tsp nutmeg*
• 1/4 tsp allspice*
• 1/8 tsp cloves*
• 1/4 tsp ground ginger*
• 1/4 tsp salt
• Can replace with 2 tsp pumpkin pie spice

1. Preheat oven to 350.
2. Spread pecans on a baking sheet and roast for 6 minutes, until browned and fragrant.
3. Run the pecans through the food processor until finely ground - they'll start to take on a pasty consistency (pecan butter!).
4. In a 2-qt sauce pan over medium heat, combine the citrus zests and juices and dark brown sugar. Stir until warmed. Add pumpkin, nuts, and spices.
5. (2 tsp vanilla extract?)
6. Turn heat down to low, simmering for 20-30 minutes, until thickened and the color darkens.
7. Stir and taste for seasoning and sweetness occasionally, adding additional spices as necessary.
8. The pumpkin butter will keep 2-3 weeks in the fridge.

pecans, lemon, orange, orange juice, dark brown sugar, pumpkin, cinnamon, nutmeg, allspice, ground ginger, salt, replace

Taken from www.epicurious.com/recipes/member/views/pecan-pumpkin-butter-52929551 (may not work)