Pecan pumpkin butter sounds like it would be delicious right?
My taste buds anticipated something like a cross between
pumpkin pie and pecan pie-take away the crust.
What I got was a very tangy, spicy, mildly pumpkin
flavored goo which was not what I had expected. And
the color? Not a good one ( I spared you the photo).
Add to that the fact that much information on the
web says you should not can pumpkin butter
anyway (only refrigerate or freeze) and I guess you
could call it a failed experiment. So- onward and
upward, I only have about 220 more recipes in my
"to try " stack. I am thinking chocolate...