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Roasted Pecan Pumpkin Butter

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  • 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.

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