Pecan Pumpkin Butter


Fall has arrived! And to celebrate, try making this amazing Pecan Pumpkin Butter. Seriously, it's so good.

If for some insane reason you don't want to eat the whole batch to yourself (we can't be friends), then put it in a jar and give it as a gift! The receiver will be eternally grateful. I made this for my best friend Zianza, who is an all-season pumpkin-spice addict. She gave it major thumbs up!

  • 2.5 cups of whole pecans
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 1/4 cup maple syrup
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground ginger
  • 1/8 tsp. allspice
  • 1/8 tsp. salt
Step One:

Pour the pecans into a large skillet and roast on medium heat until fragrant (about 8 minutes). Make sure not to burn!

Step Two:

Add the toasted pecans into the bowl of a food processor and allow to cool slightly. Once cooled, begin blending. Stop and scrape down the sides as necessary. Your mixture will start crumbly, then continue to become more smooth as you go. Refer to my Chai Cashew Butter recipe for step-by-step photos of the process*. 

*BE PATIENT. Depending on how powerful your food processor is, this process may take a while. For the first couple minutes, your mixture may be crumbly and you will wonder how in the world this will ever turn into a butter. Keep going!

Step Three:

When your pecan butter has smoothed out to your liking (feel free to leave it a bit chunky if you'd like!), add the rest of the ingredients. Blend in the food processor until just combined. 

Step Four:

Serve with apples, graham crackers, or whatever your heart desires! Or seal tightly in a jar, and store in the refrigerator.
Tip: If you want to achieve the same rustic look I created with my jars, here are the instructions:
  1. Cut your burlap to the appropriate size for your jar top.
  2. Wrap the burlap tightly around the neck of the jar and tie with your ribbon or string.
  3. Add your tag on with the ribbon/string. Dress it up however you like!

Enjoy! xo

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