Just made this on the last day of summer to get us in the "fall mood." If it is not sweet enough for you feel free to add up to another cup of sugar, taste after all of the sugar is blended in well. Awesome on bread, toast, bagels, and so much more. Enjoy!
Notes from the Test Kitchen:
Apple butter was a childhood favorite of mine, so I couldn't wait to try pumpkin butter. The smell definitely puts you into a fall mood. It's sweet, full of fall flavors and super easy to prepare. Add a dollop to your morning toast and enjoy!
Sterilize and have ready your mason/ball jars. I get about 3 1/2 pints & 3 1/4 pints and 1 pint out of the recipe.
In a saucepan mix together pumpkin, allspice, pumpkin pie spice, and pectin. Bring to a boil.
Mix in sugars one cup at a time stirring constantly until dissolved. Bring to boil and boil one minute, stirring constantly. Remove from heat.
Transfer to dry jars and seal. This can be immediately used or given away. You can also freeze them all after letting them cool in the jars. Do not process this in a water bath, the pumpkin does not get hot enough in the center for safety. You may use a pressure canner if you would like to store these in the pantry.