2lbssweet apples (measurement before coring and peeling - I used gala apples)
2 1/2T.pumpkin powder
1t.pumpkin pie spice (also purchased from myspicesage.com)
1T.bottled lemon juice
Peel and core your apples and then process in a blender till smooth. This is a short cut but you could cook the apples down in a crock pot or stainless steel pot.
Once the apples are mashed and have reached a butter consistency (creamy) add the pumpkin powder, sugar, and pie spice.
Stir in ingredients and cook for another 30 minutes. Taste the butter. If you think it needs more pumpkin flavor add another teaspoon, but it was really good after the 2 1/2 tablespoons. The flavor in the back of my mouth had that great pumpkin pie richness.
Add your lemon juice just to preserve the color and ladle into your sterlized jars.
Remove air bubbles, fill to 1/4" headspace and wipe rims. Add hot lids/rings and process in the water bath for 10 minutes at a full rolling boil.
Additional ideas: you could add crystallized ginger or if you don't like the combination of the pumpkin pie spices (Cinnamon, Nutmeg Ground, Ginger Ground and Cloves Ground.) You could use the specific spices you do like.