As the crisp autumn air arrives, the comforting flavors of fall fill our homes with warmth and nostalgia. Among these beloved flavors, pumpkin takes center stage. And what better way to embrace these flavors than with a batch of delectable pecan pumpkin butter?
1 15ouncecan pumpkin or 15 oz fresh pureed pumpkin
½teaspooncinnamon
½teaspoonnutmeg
⅛teaspoonground cloves
¼teaspoonground ginger
¼teaspoonsalt
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
Start with ¼ cup of sugar, adding more if needed. You can also add more spices to taste or adjust the amount of zest in the recipe to taste. Store mixture in an airtight container in the refrigerator for up to two weeks.