Believe in the Magic Traci Diary

Recipes, Travels, and Stories

Homemade Pecan Pumpkin Butter

I’ve wanted to make my own nut butter for a while.  Once I finally made it, I was so happy that I did.  Homemade nut butter has a much fresher taste than store bought.  Plus you can control the ingredients.

The key to making nut butter is to first roast the nuts.  Roasting them helps to release the oils.  Don’t add oil to the nut butter.  It is just gross tasting and nasty.  Don’t ask how I know.  Roasting the nuts is better.  Trust me.

Since fall is quickly approaching, I decided to make a pecan pumpkin butter with pumpkin spice.  YUM!

Ingredients needed for Homemade Pecan Pumpkin Nut Butter

That’s it!

 

Homemade Pecan Pumpkin Nut Butter

  • Difficulty: medium
  • Print

Ingredients

  • 2 & 1/2 c. pecans
  • 1/2 c. pumpkin seeds
  • 2 Tbsp. Pumpkin Pie Spice
  • pinch of salt


Directions

  1. Heat the oven to 350 degrees.
  2. Place the pecans and pumpkin seeds on a cookie sheet.  Make sure it is in a single layer.
  3. Roast for 8 to 10 minutes making sure the pumpkin seeds and pecans do not burn.
  4. Remove from oven an allow to cool for 10 minutes.
  5. Add to a blender.  I used my Ninja blender.  Blend for 10 to 12 minutes or until the nuts become a butter like consistency.  (As you are blending, you may need to stop the blender to scrape the sides down.  I know I had to a few times.)
  6. Remove to a clean Mason jar.  Add the salt and pumpkin pie spice.  Stir to combine.
  7. Enjoy!


You need to keep in the fridge.  It should last about 3 weeks if you don’t eat it all soon after you make it.

I really want to make some pumpkin butter.  I would have it on top of toast and this nut butter.  That sounds so good.

You can use less pecans and more pumpkin seeds if you desire.

Happy eating,
Traci

 

traci

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