Pumpkin Butter



1 (29 ounce) can solid pack pumpkin puree
1 Tablespoon pumpkin pie spice
1 (2 ounce) package dry pectin
4½ cups white sugar


1. Mix solid pack pumpkin puree, pumpkin pie spice and dry pectin in a medium saucepan over high heat. Bring to a boil. Mix in sugar all at once.

2. Stirring constantly, return to a full boil and boil 1 minute. Remove from heat. Transfer immediately to sterile containers. Seal and chill in the refrigerator until serving.



Classic Crock Pot Recipes