Pumpkin Pecan Butter

Prior to changing to a Paleo lifestyle, one of my favorite snacks was peanut butter on an apple or banana. The creamy peanut butter is the perfect addition to sweet fruit. When I ditched the beloved peanut butter for the mold free, healthier fat almond butter, it took a while for me to fall in love. I tried multiple brands of almond butter only to be disappointed by the oil-topped jars of bland, blended almonds. Enter Pecan Pumpkin Butter! This recipe will give you approximately two cups of tasty, creamy pecan butter which is the perfect mate to a Honeycrisp apple. This will make your peanut butter detox a much more enjoyable process! However, this recipe is different from the jarred variety in that it has no preservatives so enjoy it within a few weeks.

Big News: If you haven’t found a peanut butter alternative yet and are still envious of those still enjoying the cream goodness, you need to find your local Trader Joes. I promise it will be worth the trip. Stock up on the salted, creamy almond butter – you won’t miss peanut butter ever again. It is a delicious companion to fresh and dried fruit (if you haven’t seen my previous post about almond butter and apricots… get on it!).

Pumpkin Pecan Butter

  • 2 cups pecans
  • 1/2 cup canned pumpkin (organic if your wallet can afford it)
  • 2 tablespoons maple syrup
  • 1-2 teaspoons pumpkin pie spice
  1. In a food processor, blend the pecans until smooth and creamy. This may take 5 minutes or so – keep an eye on your food processor as if you have an older model, you may want to break that up to not kill your motor.
  2. Add the pumpkin, spices, and maple syrup.
  3. Blend until combined.
  4. Store in an air tight container for 2-3 weeks.
Advertisements