I love Williams Sonoma. The other day they had some pecan pumpkin butter samples and I was sold! I came home and had to start trying to make it. If you're looking for a delicious and festive way to add some fall flavor to your breakfast or dessert routine, you have to try this Williams Sonoma's Pecan Pumpkin Butter recipe. This sweet and spiced spread is a perfect complement to toast, muffins, pancakes, and more, and its nutty undertones make it stand out from other pumpkin butters you may have tried. Ooh and try this pumpkin caramel sauce very soon.
Jump to:
Making Pecan Pumpkin Butter
Making this recipe is so easy! All you need is:
- chopped pecans
- lemon zest
- lemon juice
- orage zest
- orange juice
- dark brown sugar
- pumpkin puree
- cinnamon
- nutmeg
- cloves
- ginger
- salt
Prepare the Pecans
- 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).
Finish by Making Your 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.
You Can Use Your Pumpkin Butter in So Many Different Ways!
If you're looking to mix things up, there are also plenty of variations and adaptations you can try with this recipe. For example, you could swap out the pecans for another type of nut, such as walnuts or almonds, or add in some raisins or dried cranberries for an extra pop of flavor. You could also experiment with different spices or adjust the sweetness to your liking.
This pecan pumpkin butter can be used in a lot of different ways. You can slather it on toast, swirl it into your oatmeal, use it on pumpkin bread, on waffles or pancakes!
What Makes This Recipe Different From Pumpkin Butter?
So what makes Williams Sonoma's Pecan Pumpkin Butter recipe stand out from other pumpkin butter recipes out there? Most recipes don't include pecans. The pecans add a delicious nutty flavor to the spread. The spices used in the recipe - cinnamon, ginger, nutmeg, and cloves also compliment the recipe.
It's Also About the Sugar!
Another thing that sets this recipe apart is the use of both granulated sugar and brown sugar. The brown sugar adds a deeper, more complex sweetness to the spread. The granulated sugar helps to thicken it up and give it a smooth texture.
Pumpkin Lovers We Have MORE Great Recipes for You!
There are more great pumpkin recipes you can make! Find some good new recipes that I know you'll love!
Frequently Asked Questions
How long does this pecan pumpkin butter last?
Williams Sonoma Pecan Pumpkin Butter is best used within 2-3 weeks of opening. It can be stored in the refrigerator for up to 2 months.
Yes, you can freeze pumpkin butter for up to 3 months. To freeze, transfer the pecan pumpkin butter to an airtight freezer-safe storage container. When you're ready to use it, thaw it in the refrigerator overnight.
Williams Sonoma Pecan Pumpkin Butter is a versatile spread that can be used in a variety of ways. Here are a few ideas: Use it as a spread on toast, bagels or muffins. Add it to oatmeal or yogurt for a healthy and flavorful breakfast, use it as a filling for sandwiches or wraps, or swirl it into ice cream or whipped cream for a delicious easy dessert!
Use it as a dip for apples, pretzels, or graham crackers, add it to a smoothie for a boost of flavor and nutrition, use it as a glaze for roasted chicken or pork, or create a pecan pumpkin butter latte.
Copycat Williams Sonoma Pecan Pumpkin Butter
Equipment
- saucepan
Ingredients
- ½ cup chopped pecans
- ½-1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ½-1 teaspoon orange zest
- 1-2 tablespoons juice of orange
- ¼-½ cup dark brown sugar
- 1 15 ounce can pumpkin or 15 oz fresh pureed pumpkin
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon 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.
Notes
Store mixture in an airtight container in the refrigerator for up to two weeks.
Nutrition
Recipe Adapted From Confections of a Foodie Bride
kbikergirl
This recipe does not even come close to the Williams & Sonoma pecan pumpkin butter.
The 1/2 zest of lemon and orange is overwhelming. I added extra, extra spices and sugar but could not override the strong orange taste. The overall taste isn’t bad but if you’re expecting the WS version, this is NOT it.
burntapple
Hi the recipe says that you can adjust the zest to your taste preferences. I always start with less, but changed the recipe to reflect that better as it was in the notes of the recipe, but not the actual recipe card. Hopefully that is more clear so for those that don't like as much zest can adjust that. Thanks for the comment it helped!