Daphne & I are getting a jump start on our holiday baking today by making some pumpkin butter. In typical Jenny/Daphne fashion, we managed to completely trash the kitchen. While Daphne was spilling the apple juice on the floor (because she was pouring it from cup to cup), I managed to spill my Penzeys Pumpkin Pie spice all over the floor. FYI- don’t try to Swiffer Wet Jet up a pile of spices from a tile floor.

But it will all be worth it when we can turn some of that pumpkin butter into pumpkin cheesecake. And if I wasn’t making a cheesecake, I would totally make this pumpkin pie recipe from Southern Living.

A gingersnap and pecan layer over the pie crust. Oh my goodness! And I love that they used the Anna’s Ginger Thins as a garnish as well. Hmm.. maybe for Christmas.

I’ll admit that it’s hard to get excited about pie baking. Especially since Costco makes killer pumpkin pies as big as SUV hubcaps for $6. And because growing up we’d usually buy our holiday pies from Tippin’s. Oh how I miss Tippin’s French Silk pie.

Here are our recipes, in case you need a little pie inspiration:

Pumpkin Butter

1 29oz can pureed pumpkin
3/4 c. apple juice
3 t. pumpkin pie spice
1 c. white sugar
1/2 c. brown sugar

Combine pumpkin, apple juice, spices and sugars in large saucepan. Stir well. Bring mixture to a boil. Reduce heat and simmer for 30 min, stirring often, until thickened. Check the flavor and possibly add more pumpkin pie spice. Refrigerate. (Also freezes well) Sometimes I’ll add chopped pecans.

Pumpkin Pecan Cheesecake

1 8oz pkg cream cheese, softened
1/3 c. brown sugar
2 eggs
3/4 c. pumpkin butter
1 9-in. graham cracker crust
Praline pecans (optional, or other candied pecans, or take the pecan streusel topping from the Southern Living recipe and use that)

Beat cream cheese at high speed until smooth. Add brown sugar and beat well. Add eggs one at a time and beat well. Stir in pumpkin butter. Pour mixture into crust. Bake at 350 degrees for 40 min, or until set. After removing from oven, chop praline pecans and sprinkle them on top. The heat will melt the sugar on the pecans slightly so they will stick to the surface of the pie. Or stick the pie back in the oven for a few minutes until your pecan topping can get melty. Refrigerate for at least 4 hours. Enjoy!