This roasted almond pecan pumpkin butter is the perfect fall treat. Spread it on bread, top oatmeal with it or eat it by the spoonful!
I think my brain is going through some sort phase.
Either that or I’m suffering from early onset dementia. I have been forgetting how to do things left and right.
This isn’t some I forgot to get the mail or I forgot that client’s name kind of thing.
No, this is much bigger than that. Like physically forgetting how to do something.
Case in point? Jump rope like a normal person.
The other day we had to do 3 rounds of 50 singles (aka: normal jump roping) as a warm up and I was tripping over the rope like I was 5 drinks in or something.
Couldn’t get the rhythm down to save my life.
I learned how to do double unders and apparently that came at the expense of jumping over a rope like a normal person.
Then on Tuesday, we learned the basics of a butterfly pullup.
I tried it, was actually somewhat successful at my 15 or so attempts and then moved on to our wod which included 100 pullups.
Since I’m not 100% at the butterfly yet, I reverted to kipping pullups.
You know, the ones I just wrote about finally getting. Except I got to the bar and couldn’t, for the life of me, string any together.
Like my brain had just erased the last 3 months of work learning how to do those. So bizarre.
By number 85 or so, it finally recovered only then I was so exhausted from the frustration (and the 85 pullups) that the last 15 sucked anyway.
I’m blaming whatever this recent brain disorder is on why it’s taken me this long into fall to break open the pumpkin butter.
Because it’s the only thing that makes sense when I try to come up with a valid reason (which doesn’t exist).
Want to know what’s better than regular pumpkin butter? Pumpkin nut butter.
It’s thicker than the jam like consistency of pumpkin butter or even pumpkin seed butter but not nearly as close to the un-spreadable end of the regular nut butter spectrum.
Basically, it’s perfect in that spread it on everything type of way.
And it tastes like fall exploded in your mouth.
I’m hoping my brain doesn’t forget that again anytime soon.
Or anything else for that matter because at this rate I’m picturing myself sitting in the car in the driveway staring at the key like “what now?”
Ingredients Needed to Make Pumpkin Nut Butter
- pumpkin puree
- maple syrup
- pumpkin pie spice
- pinch of salt
How to Make Pumpkin Pecan Butter
Place the pecans and almonds on a baking sheet and roast for 8 to 10 minutes at 375°F.
Remove from the oven and cool for 5 minutes.
Transfer the nuts to a food processor and process until the consistency smooths to nut butter, scraping down the sides as needed.
Add the pumpkin puree, spices, and maple syrup and mix until all of the ingredients are incorporated.
Ways to Serve Pecan Pumpkin Butter
- On waffles or pancakes
- Spread on toast or a bagel
- Drizzle over a yogurt bowl or parfait
- Stir in a seasonal oatmeal like these Instant Pot Sweet Potato Steel Cut Oats
- Use as a crepe filling
Tips for Making and Storing
- Keep the leftovers in an airtight container for 1-2 weeks. It will last longer if it is kept in the fridge.
- Mason jars work great for storing homemade nut butter.
- If desired, swap the maple syrup for honey.
- Before serving, season to taste or make it sweeter if needed.
- You can also omit the almonds and use all pecans.
MORE NUT BUTTER RECIPES TO TRY:
Roasted Almond Pecan Pumpkin Butter
- 1/2 cup almonds
- 1/2 cup pecans
- 1/4 cup pumpkin puree
- 1 tablespoon maple syrup
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cloves
- pinch of salt
- Preheat oven to 375 degrees.
- Arrange nuts on baking sheet and roast for 8-10 minutes, careful not to burn.
- Remove from oven and let cool 5 minutes.
- Transfer nuts to a food processor and process for 2-3 minutes until nut butter consistency.
- Add remaining ingredients and process for another minute until fully incorporated, scraping down the sides as needed.
- Store in an airtight container.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.