MAKE IT
Step 1
Empty pie mix into medium, heavy-duty saucepan. Bring to a boil; reduce heat to low. Cook, stirring frequently, for 40 to 45 minutes. Let cool at room temperature for 1 hour. Store in airtight container(s) in refrigerator for up to 2 months. Makes about 2 1/2 cups.
Step 2
Serve with buttermilk biscuits, breads, corn muffins, gingersnap cookies or hot cereal.
NOTE:
For a great gift idea, after adding pumpkin butter to jar, seal with lid and decorate with fabric and ribbon.
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