This Pecan Pumpkin Butter is very easy to make, has all the flavor of pumpkin pie, and it’s delicious spread on a variety of foods. I like it as an apple dip, but you could put it on oatmeal, waffles, biscuits, bread, and more (all gluten free, of course). I even put some in my blended coffee.
Pecans are a dominant flavor in this butter, and that flavor is brought out by toasting the pecans. I did it in a skillet, but the oven also works. Whichever method you use, just be careful not to burn them. This recipe makes a small amount (about 1 cup), so you might want to double or triple the recipe. In fact, I think you definitely will want to once you taste it.
If making a larger amount, it might be easier to toast the pecans on a baking sheet in the oven. And depending on the size of your food processor, you might want to make it in batches. A high speed blender should work also, but I can’t vouch for a regular blender.
You’ll love this Pecan Pumpkin Butter so much, that you might consider giving it as Christmas gifts. Small jars of it would make a delicious homemade gift for teachers, neighbors, coaches, etc. Friends and family would enjoy it too.
- 1 cup pecan halves
- 1/2 cup pumpkin puree (100% pumpkin)
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/4 cup honey
- 1/8 teaspoon salt
- Toast the pecans by placing them in a non-stick or cast iron skillet on medium high heat. Stirring frequently, heat about 5 minutes or until fragrant and darkened. Keep an eye on them and be careful not to let them burn. You could also place them in a 350° oven for about 5 minutes.
- Place the pecans in a food processor and blend a couple of minutes, scraping the side a few times, until you get a paste consistency.
- Add the remaining ingredients and process until everything is well mixed, scraping the bowl a couple of times.
- Transfer to a jar and store covered in the refrigerator.