Roasted Pecan Pumpkin Butter.
Before we venture any further in to this relationship, I should probably know how you like your toast.
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.
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.
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
Ingredients
- 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
Instructions
- 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.
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I appreciate you so much!
Sounds like I get the better end of the deal here.
87 Comments on “Roasted Pecan Pumpkin Butter.”
Talk about some amazing fall flavors here! Each Christmas my grandpa sends up a huge 5lb bag of giant Texas pecans – sweet and amazingly nutty – just out of this world. I hope he sends another bag this year because pumpkin butter would be really delicious!
I’m with your mom on this one — just lightly toasted for me, thanks. Unless it’s buttered and fried in a pan, in which case, get the brown on. But yes, thick slices of something brown and nutty is the way to go!
This just looks plain fabulous! And totally spoon-into-mouth-worthy. Awww yeah.
This absolutely screams fall! Looks delicious!
I’ve been wanting to make a pumpkin nut butter for my toast…so this looks good!
Why do you do these things to me? whyyyy?
What a perfect fall recipe! This looks great!
Ohhh this looks yummy! I love pumpkin butter and adding pecans is perfect!!!! Love it!!
Bring on the pumpkin! This looks so delicious, and your photos are making me drool this morning! :-)
This looks divine! My husband likes his “toast” barely toasted too. So weird.
I can NOT wait to try this!
Slutty with the pumpkin…i die. You are too funny girl. Oh, and this looks good :)
I like super toasted toast, too. That way, nothing gets all soggy and limp when you pile on the toppings.
I must make this – I remember Williams Sonoma having something similar to this (but more pumpkin than pecan) during the holiday season but i never got around to trying it.
Toast is up there on my top ten favorite foods. I KNOW. Talk about being 85 years old. And my preferred black-as-sin toast topped with this butter is just going to push it riiiiiight up to the top of that top ten list.
I will take ANY excuse to cook with as much pumpkin as possible right now and this sounds awesome! Toast is so simple, but so comforting too. I’m with ya – I like mine toasted, not just warm. The seedier the bread the better, but a good piece of pumpernickel bread ranks high on my list of faves too!
Very decadent!
What a great idea! This looks fabulous.
Isn’t it funny how different people like their toast! ….I’m with you! A good crunchy whole grain bread is where its at! ……….ESPECIALLY if this is on top!
yum! how fantastically seasonal!
THiS is what my English muffin was missing this morning.
This looks crazy awesome. I’ve never had any nut butter other than peanut, but adding the pumpkin?? So solid. Love.
(And I am beyond ready to get back to baking/cooking with pumpkin!)
If you’ve never had pecan butter you should also try some plain with just vanilla and cinnamon. Def my favorite nut butter!
I think I want to take a bath in that. Is that weird? Fine, can you just pass me the spoon?
THE SECOND IT GETS BELOW 80 IN FLORIDA…. I’m making this. Oh my.
Looks gorgeous!! And I’m in between your Mom and you & your dad for toast. Curtis is just like you and your Dad! But it drives him nuts when he burns his toast trying to get it way toasted.
Yes yes yes. Allllll of my favorite things in one. Would be incredible in oatmeal – like, half and half. :)
Recipe reflects:.Once roasted, add almonds. I still love ya though:-) Looks yummy. Can’t wait for autumn flavors.
Just had surgery so I’m toasting it up. Sour dough with a dippy egg. Wheat with peanut butter. Seedy, nutty bread with plain ol butter. Now I’m wondering if I can get the hubby to make some pecan butter for me…after all, I’m recovering! :)
So I definitely don’t like my toast to be warm bread, but I don’t want it to almost burn either. I like the inside to still have some softness while the outside is crispy. But no matter what way it turns out, a big scoop of this butter on top will fix it all.
It looks awesome. I love making homemade nut butters and I just cut my first pumpkin post of the season loose – I couldn’t wait any longer. Lol! And now I really want a taste of this pumpkin butter! Mmmm, looks so.good. :)
Shut the front door! Oh em gee does that look good! *If* I have to say goodbye to summer, and all indications are that I will, at least I can console myself with a jar of this and a spoon. Also, pecan butter? Why didn’t I think of that – I’ve tried everything else and I love pecan pie- hello!
This looks amazing! I’d love to spoon it onto graham crackers . . . or even Ritz crackers for a salty/sweet vibe :)
My boyfriend says that his toast is “burnt” when it’s literally still soft and faintly brown. Practically uncooked. I also “burn” his grilled cheese. I don’t understand. I like my toast BURNT and crispy with some attitude. Preferably with some type of nut butter. Or just butter. and cinnamon sugar. :) And this fall you betcha it’ll be pumpkin pecan butter. IN HEAVEN looking at these pics!
My dad would LOVE this…on his burnt toast!
oh yes – now THIS is the way to get into the fall spirit
I’ve never tried to make my own nut butter before – this may have to be my first foray into it!
Holy wow! This looks amazing! Thanks so much for sharing. I will be making this asap!
Girl, you are fabulous! Love this!
I might be wrong (just kidding, I’m never wrong), but I’m pretty sure my face needs to be in this butter. Stat.
Not fair. I just spent like 10 minutes drooling over pics and Im pretty sure I just gained five pounds. How do you do it?!?!
Not only are you nice enough to invite us over for a sleepover but we get breakfast that you so sweetly prepared in the wee hours of the morn? Way too cool! Your pecan pumpkin butter looks fabulous and fresh…sounds so warm, sweet and inviting and perfect to spoon-feed myself errrr…I mean spread on toast ;)
Love extra crispy toast especially with a great spread. Can’t wait to try this.
This is definitely the perfect way to avoid being slutty with the pumpkin. It’s a slippery slope.
I’m definitely an anti-butter on my toast person. I mean, I’ll eat it, if it already comes pre-buttered, but if I’m in charge? No butter. And I’m kind of in your mom’s camp of little to no toasting. Pure unadulterated bread. Yum.
What a perfect way to start a new relationship. I like my toast golden brown, preferably mulltigrain (seeds and all of that). This looks amazing! I think this shall be a beautiful relationship.
I can’t wait for this sleepover. Oh, and I like my toast toasted too!
Not only did I go and make this – as in seconds after seeing it – I ALSO made the choco almond butter to which you refer in this post. Wheee! YUMMMZ!
Oh. And if my toast is not CRUNCHY… I’ll take a pass. :-)
I like it thoroughly toasted, borderline burnt.
Lately though, I haven’t been eating as much bread. I do have an apple with peanut butter every day before the gym in the evening…I bet this roasted pecan pumpkin butter would be a nice replacement for the peanut butter!
“Slutty with the pumpkin” Hah! You’re a rockstar.
When it comes to a jar of mixed nuts, I always go straight for the cashews and pecans. I’ve gotten reeeeally into the pecans lately!
And now I feel all nerdy for talking about nuts like they’re this season’s latest fashion statements….
Hell yes.