Pecan Pumpkin Butter
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Make this easy Pecan Pumpkin Butter on the stovetop in under 20 minutes! Goes well on a toast, bread, muffins, oatmeal, waffles, and pancakes!
Course:
Breakfast, Dessert, How To
Cuisine:
American
Keyword:
butternut squash, pecan, pumpkin
Servings: 1 cups
Calories: 32 kcal
Ingredients
- 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
Instructions
-
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.
-
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.
-
Store in a glass jar in the fridge for up to 2 weeks or freeze for up to 3 months.
Recipe Notes
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.