Several weeks ago the kids and I rode our bikes and enjoyed a day out for a good cause. We also enjoyed some delicious samples at William's Sonoma. My kids are very good at smelling out the samples. You should see us at Costco.
We came home and whipped up some of the pecan pumpkin butter. We also plan on whipping up some of the pumpkin caramel sauce very soon.
This pecan pumpkin butter can be used in a lot of different ways. It is a really versatile recipe for pumpkin. You can slather it on toast, on pumpkin bread, on waffles or pancakes or in our recipe we'll be using it in tomorrow!
Try this delicious William's Sonoma Pecan Pumpkin Butter recipe. It's a must have for the fall season!
If you love this recipe, try our Pecan Pumpkin Butter Cake Recipe!
Ingredients
- ½ cup chopped pecans
- Zest of ½ lemon
- Juice of ½ lemon
- Zest of ½ orange
- 3 tbsp juice of orange
- ¼-1/2 cup dark brown sugar*
- 1 15 oz can pumpkin or 15 oz fresh pureed pumpkin
- ½ tsp cinnamon
- ½ tsp nutmeg
- ⅛ tsp cloves*
- ¼ tsp ground ginger
- ¼ tsp salt
Instructions
- Preheat oven to 350 degrees.
- Spread the pecans on a cookie sheet. Place in oven and bake for 7-9 minutes, or until pecans are browned.
- Place the pecans in a food processor and blend until the mixture begins to resemble paste. (Or like coarse almond butter).
- In a saucepan set to medium heat, place the zest, juices and sugar. Stir until mixture is warm, then add the pumpkin, nuts and spices. Reduce the heat to low and and allow mixture to cook for approximately 20 minutes.
- Stir mixture and continue cooking for another 20 minutes. Remove from heat, place mixture in a jar for up to two weeks.
- ***Start with ¼ cup of sugar, adding more if needed. You can also add more spices to taste.
Notes
*can substitute ¼-1/2 cup coconut sugar with ½-1 tbsp molasses
Recipe Adapted From Confections of a Foodie Bride
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