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Make this easy Pecan Pumpkin Butter on the stovetop in under 20 minutes! Goes well on a toast, bread, muffins, oatmeal, waffles, and pancakes!
Alright, are you ready for the most amazing, versatile, fall spread? It’s creamy, buttery, and pleasantly sweet. It’s a pecan lover’s dream!
All you need is 6 ingredients and 20 minutes! This Pecan Pumpkin Butter goes with everything. A few ideas: oatmeal, pancakes, waffles, toast, muffins, bread, or just lick it off a spoon 😉
First off, we will need to grind pecans in a food processor. I used my Blendtec. Be gentle and give it a few pulses at a time. Over blending pecans will cause the nuts to release oil which will turn them into nut butter.
When you see a thin layer of oil starting to form on the side of the food processor/blender, it’s time to stop. You want pecans to be ground enough so that they blend nicely with the pumpkin.
After grinding pecans, combine everything in one pot over medium heat and bring to a gentle boil. Make sure you’re stirring often, every 30 seconds to prevent the mixture from sticking and burning.
Once the mixture starts to boil, reduce heat to medium-low and cook for about 10 minutes, stirring often. Cooking over low heat will deepen the flavors and thicken our Pecan Pumpkin Butter.
Note that we aren’t adding any water or apple juice. Our butter will be just the right thickness. If you find you find that you want your butter to be thinner, add 1 tbsp of water at a time. If you want the butter to be ticker, add 1 tbsp of cornstarch or tapioca starch a time.
I find that maple syrup and lemon juice thin out the mixture just enough and I didn’t end up adding any water.
A few last tips:
Use dark brown sugar vs. light brown – dark sugar has a richer flavor.
Sub agave for maple syrup for lower glycemic index. I love maple syrup’s flavor here but if you are trying cut back on sugar, agave is a good replacement.
Sub orange juice for lemon juice – I used lemon juice for acidity because that’s what I had on hand. In my prior versions, I used orange juice instead which added a lovely citrusy flavor that pairs very well with pecans and pumpkin
Make this easy Pecan Pumpkin Butter on the stovetop in under 20 minutes! Goes well on a toast, bread, muffins, oatmeal, waffles, and pancakes!
- 1/2 cup Pecans
- 1 can Pumpkin Puree (not Pumpkin Pie)
- 1/8 cup Maple Syrup (can sub for Agave)
- 1 tbsp lemon juice, approx. 1/2 lemon (can sub for orange juice)
- 1/8 cup dark brown sugar
- 2 tsp pumpkin spice
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Blend pecans in a food processor or high-speed blender until they are finely ground. Do not over blend as the nuts will start releasing oils and the mixture will start turning into nut butter.
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Combine all ingredients in a small pot over medium heat. Stir the mixture often. As soon as you see bubbles on the surface (about 5-7 minutes), turn down the heat to medium-low and continue to cook for another 10 minutes stirring continuously.
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Store in a glass jar in the fridge for up to 2 weeks or freeze for up to 3 months.
Nutrition Information (per 1 tbsp): Calories: 32 Fat: 2.0 g Saturated fat: 0.2 g Carbohydrates: 3.6 g Dietary Fiber: 0.8 g Sugar: 2.4 g Sodium: 1 mg Protein: 0.5 g*
*Note: If you find you find that you want your butter to be thinner, add 1 tbsp of water at a time. If you want the butter to be ticker, add 1 tbsp of cornstarch or tapioca starch a time.
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