Pumpkin Week Pumpkin Pecan Butter
I can’t take credit for this recipe, exactly. This is inspired by the Pecan Pumpkin Butter you can buy at Williams Sonoma. It’s like apple butter, in the sense that there isn’t any actual butter in it, but you can spread it on toast or scones. I bought a jar of it last year and loved it, and I wanted to see if I could make some at home. And I think it turned out pretty well. I’ll probably serve it on toast or bagels with cream cheese. What will you serve it on?
Pumpkin Pecan Butter
1 1/2 cups canned pumpkin puree
3/4 cup pure maple syrup
1 cup pecans
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger or 1/2 inch fresh ginger, grated
1/4 teaspoon grated nutmeg
2 teaspoons freshly squeezed lemon juice
Place all ingredients in a food processor fitted with the steel blade. Process until very smooth, about 1 minute. Place in a heavy bottomed saucepan, and bring to a boil over medium heat (add a couple teaspoons of water to prevent scorching). When it starts to bubble, turn the heat to a very low simmer. Stirring frequently, cook the pumpkin butter until it thickens and the color darkens, up to an hour. Place pumpkin pecan butter in a clean jar, bring to room temperature, cover, and keep refrigerated for up to 3 weeks.