Cinnamon pecan pumpkin butter – a cross between a nut and fruit butter, with creamy texture and rich flavors of pecans and maple syrup, reminiscent of a pumpkin pie filling.
I first made this cinnamon-spiced pecan pumpkin butter a couple of years ago, when I paired it with my flourless pumpkin bread, and whenever I have some left over pumpkin puree, I make a batch of this luscious butter. It’s like a nut butter and fruit butter combined in one. It’s really rich, and tastes like maple, cinnamon, pumpkin and pecans all at the same time. It’s not as sweet as your normal pumpkin butter, but that’s what makes it addictive – you can actually eat it with a spoon as dessert!
What else can you do with it? Well, you can spread it on a piece of toast, drizzle with a bit of maple syrup and add toasted pecans for a scrumptious fall breakfast. You can serve it with pancakes, or waffles, or blend it with milk for a delicious smoothie that tastes like pumpkin pie. You can swirl it into a bowl of hot oatmeal, or spread it over a slice of homemade pumpkin bread.
I’ve made it with both store-bought pumpkin puree, and homemade roasted butternut squash puree, and depending on which one you use, you can add more or less maple syrup. I found that 1 tablespoon is enough when I use my butternut squash puree, as it’s naturally sweeter. If you use the canned pumpkin puree, 1 1/2-2 tablespoons should suffice to make it just sweet enough, but not cloyingly so. Do not skip the coarse sea salt – it enhances the flavors and make them pop.
Enjoy and let me know how you liked it!
What pumpkin dishes are you craving right now?
Cinnamon pecan pumpkin butter - a cross between a nut and fruit butter, with creamy texture and rich flavors of pecans and maple syrup, reminiscent of a pumpkin pie filling.
- 1 cup pecans
- 1 cup pumpkin puree (canned, or homemade)
- 1 tsp cinnamon
- 1 1/2 Tbs maple syrup
- 1/4 tsp coarse sea salt
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Place the pecans in a food processor and run it until the pecans are transformed into a nut butter. It takes about 3-4 minutes.
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Add the rest of the ingredients, and process until smooth and creamy. Taste and adjust the salt and sweetness.
Calories, calculated per tablespoon.
[…] For toppings, I added roasted butternut squash pieces, but you can also use a spoonful of this cinnamon pecan pumpkin butter instead, or just sprinkle some caramelized […]