Before we venture any further in to this relationship, I should probably know how you like your toast.

Roasted Pecan Pumpkin Butter I

So you know, when we have our sleepover and I’m up at five in the morning because I’m secretly 85 years old, I can make you breakfast. Oh and clearly, our friendship is going well since this would be our second sleepover – don’t you remember at our first I made you a quinoa skillet? I do. But that’s what else happens when you’re secretly 85… you have a lot to remember.

Roasted Pecan Pumpkin Butter I

Toast was a pretty big point of contention in my house growing up. My mom likes her toast – or what my dad refers to as “warm bread” – barely toasted whatsoever. Like not even golden. So there isn’t much crunch, so you can see just a few streaks of brown on the piece of white bread (because my mom flat out refuses to eat wheat bread EVER), and so the texture is freakishly similar to a piece of well, actual untoasted bread.

I take after my dad and we like our toast TOASTED. I mean, really toasted. Like toasted to the point right before it burns. Super crunchy, super crumbly, super golden. Sometimes it even ends up coming out dark, dark brown (read: black and burnt), and he still eats it. Dry! I usually have to use the butter-knife-scrape-into-the-sink trick because I’m not that adventurous. I sort of like to be able to swallow my toast. You know? But I am a fan of dry toast if it’s done correctly. Which is so weird, since bread isn’t my drug of choice. I just love the crunch crunch crunch.

Toast is even better when it’s insanely thick-sliced multigrain or super seedy or talonica or sourdough. I don’t really do thin slices of bread and if I do? They must be topped with something mouth-watering. Like brown butter, avocado, melted gruyere or… this pecan butter.

Roasted Pecan Pumpkin Butter I

Contrary to the confusion of the name, what we have here is actually pecan butter with a pumpkin flare. Not a pumpkin butter with pecans. But my mind was blank and my words were lacking and my brain was just… not there. This happens often. And before you go getting all nervous and sweaty-palmed on me and swearing that “it’s only mid-September!”, I promise I’m not getting too slutty with the pumpkin quite yet. I mean, what do you think I am? It’s only the beginning of our reconciliation and I’m bound and determined to takes thing slow. That’s why I simply made some new slightly spiced nut butter (I sort of flip over making my own) so we can eeeeeease back into this.

And when I say ease back into this I really mean devour it in three days then run full speed ahead.

Roasted Pecan Pumpkin Butter I


Roasted Pecan Pumpkin Butter

Yield: about 1 1/3 cups

Prep Time: 10 minutes

Cook Time: 15 minutes (to roast pecans)

Total Time: 35 minutes


1 pound (16 ounces) unsalted pecans
3 tablespoons pumpkin puree (or you can try pumpkin butter!)
1/2 teaspoon pumpkin pie spice
1 1/2 tablespoons maple syrup
1/4 teaspoon salt (or more to taste)
1-2 teaspoons flavorless oil (like grapeseed/canola), if needed


Preheat oven to 300 degrees F.

Spread the pecans out on a baking sheet and bake for 15 minutes, flipping every 5 minutes. Once roasted, add pecans to a food processor and blend and pulse, scraping down the sides of the processor until the butter comes together - about 5-6 minutes. Add in pumpkin, spices, syrup and salt, pureeing and blending more until your desired consistency is reached. If needed, stream in oil 1 teaspoon at a time to bring the butter together and smooth it out a bit.

Taste and season more if needed (this will depend on your pecans, your syrup, etc), then place in a seal-tight container or jar to serve. Store in the fridge if this butter will not be consumed within 1-2 weeks.

Roasted Pecan Pumpkin Butter I

Sounds like I get the better end of the deal here.

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85 Responses to “Roasted Pecan Pumpkin Butter.”

  1. #
    Danielle — September 11, 2012 @ 4:10 pm

    Just found your blog today, and yes, I might have decidedly spent my work day reading it and trying to keep silent fits of giggles under my breath. I think I’ll go home and destroy my kitchen cooking up all this wonderfulness. Thanks girl!


  2. #
    Milynn — September 11, 2012 @ 5:00 pm

    That butter looks amazing, this whole meal is amazing. And I just love your blog’s redesign and um, I just love this whole vibe in general. Just sayin’, ;)


  3. #
    Madeleine @ Teenie Baker — September 11, 2012 @ 5:04 pm

    I like my toast crunchy too. And I would like it with some of this butter! It looks delish.


  4. #
    Amber — September 11, 2012 @ 5:30 pm

    I agree on the toast doneness. Also, I live and breathe for sourdough toast. This looks super good, I’m not a fan of pecans but I’m open to it. I think this would be a good thing to make as a gift at Christmas time.


  5. #
    Tracy {Pale Yellow} — September 11, 2012 @ 6:36 pm

    Pecan-Pumpkin butter sounds like heaven in a jar! FYI – in case we ever have a sleepover, I like my toast lightly browned!!!


  6. #
    Ala — September 11, 2012 @ 6:56 pm

    This could be more innovative than cookie butter. I think I am going to finish the cookie butter I made last week, whip this up, and dump it into the cookie butter jar in honor of autumn’s arrival. Yes, it needs to be done….thank you *so* much for sharing this!


  7. #
    Naomi(onefitfoodie) — September 11, 2012 @ 9:54 pm

    woman, your blog looks FANTASTIC! wow I love it! :) and so does that pecan butter ahh


  8. #
    Sarabeth — September 11, 2012 @ 10:34 pm

    I stumbled upon your blog a few days ago and just wanted to drop a note letting you know how much I LOVE it! I normally don’t comment on blogs, but your way of writing is so witty and entertaining and I HAD to tell you. Very real and honest and totally accessible over multiple generations of readers (I’m 21!) Keep up the awesome/amazing recipes and inspiring posts! You’re great.


  9. #
    The Meaning of Me — September 11, 2012 @ 11:29 pm

    I would like to eat this right now so much that I almost got out of pajamas to go to the store. Almost. But wow, this screams FALL IS HERE! Love.


  10. #
    Sandy @ RE — September 12, 2012 @ 3:32 pm

    Your posts make me so happy!


    H A P P Y!

    xo miss you, friend!


  11. #
    Christina — September 12, 2012 @ 7:30 pm

    I spread butter on the bread and then toast it in a toaster oven or regular oven. And I would totally spread this pecan pumpkin butter over my already buttery toast.


  12. #
    Delishhh — September 13, 2012 @ 1:00 am

    Pinned – so making this!


  13. #
    Sarah E. — September 13, 2012 @ 1:45 pm

    I am like your momma – barely toasted. If it gets any bit too brown, I thrown them out :X

    this pumpkin butter looks out of this world delicious :) Can’t wait to try it!


  14. #
    Cookie and Kate — September 14, 2012 @ 2:16 pm

    Woahhh girl. I fell hard for pecan butter last fall but never thought to add pumpkin to it! Genius!


  15. #
    Heidi @ Food Doodles — September 14, 2012 @ 3:09 pm

    Hah, I think it’s hilarious that you wrote about this… When I first met my inlaws they commented on how I made toast like my husbands gramma and I never knew why. I like mine perfectly brown. Like, the stage before the stage before it gets burnt. So eventually I found out that my husbands gramma used to burn toast every time and then just scrape it off and feed it to her grandkids… who thought it was so gross. So to this day, all the kids(except my hubby who I’ve converted) like warm bread and they still make fun of me when I toast mine till it’s golden, LOL. This looks like the perfect topping for my perfectly toasted piece of toast :D


  16. #
    cristopt — September 15, 2012 @ 12:44 pm

    nice share…


  17. #
    Carly — October 14, 2012 @ 5:27 pm

    I just made this (minus the maple syrup- not doing sugar right now) and it is sooooo good! Thanks for a great recipe :)


  18. #
    Simone — October 18, 2012 @ 11:04 am

    I made this over the weekend and cut down the recipe because I only have small little “Bella” blender and neglected to realize I need a BIG bag of pecans. I stopped at the consistency that was creamy but still had some pecan chunks to enjoy, almost like a crunchy butter…I threw in some ingredients for a pumpkin bread in my breadmaker and together…it was like I was in pumpkin heaven. Did I mention that I made pumpkin ice cream, the pumpkin alfredo, and the english muffin pumpkin bread within three days of each other? No, I am not pumpkined out.


  19. #
    ashley — October 21, 2012 @ 8:51 pm

    I just made this and I did not find it as pumpkin-y as I was hoping.. the pecan flavor was defintely in the forefront. So I added more pumpkin pie spice and pumpkin puree and maple syrup but now it is a bit liquidy. Any suggestions? Thanks


  20. #
    Sarah — September 5, 2013 @ 4:14 pm

    Just discovered your blog today–so delightful!!! Thank you :) Loving the recipes and “listening” to your voice! Thanks :) Sarah


  21. #
    Alissa N (GirlMakesFood) — October 22, 2013 @ 9:44 am

    Love at first sight! Can’t wait to try this, I love how simple it is, I totally have all of these things in my kitchen right now!! I think that must be a sign that I need to make this. Perhaps it is even more important then doing work…


  22. #
    Megan {Country Cleaver} — November 11, 2014 @ 10:47 am

    I want to SWAN DIVE right into the middle of this!!



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