Pecan Pumpkin Butter

I love pecans!
I eat them from the bag, make them into crusts for pies, and love pecan butter. The other day I had extra pumpkin puree leftover and I made a delicious pecan pumpkin butter spread for my husband to use on his toast. Now he adds this pecan pumpkin butter to pancakes and mixes it with his morning oatmeal.
When I create recipes, I never really know if they are going to taste great, but I have to say if you like pecans and pumpkin, this recipe is a winner!
Yesterday, I sliced a few pears and spread the pecan pumpkin butter on each slice, it was a delicious afternoon snack.
This morning I made some hot quinoa for breakfast, added in some of the pecan pumpkin butter along with a tablespoon of apple butter, topped it with more pecans and had a delicious breakfast that kept me full and satisfied for hours.
This past weekend I made my favourite banana almond pancakes and topped them with the rest of the pecan pumpkin butter, they were so yummy!
Here is the recipe
Ingredients
- 1 cup pecans
- 1 cup pumpkin puree
- 1/2 tsp cinnamon
- 1/4 tsp grated fresh ginger
- 1/2 tsp cardamom
- 4 large medjool dates
- pinch salt
Directions
- Grind nuts in a high speed blender or vitamix until fine
- Add in remaining ingredients and puree until smooth
- Store in a glass jar in the fridge
Ingredients
Fluffy Gluten Free Almond Pancakes
- 3/4 cup almond flour
- 1/4 cup potato starch
- 1 tsp baking powder
- 3/4 of a ripe banana
- 2 tbsp melted coconut oil
- 1/2- 2/3 cup unsweetened almond, coconut or cashew milk
- extra coconut oil for cooking pancakes
Directions
- In a food processor mix banana, coconut oil and almond milk
- Add in almond flour, potato starch, and baking powder
- Melt a little oil in a non stick frying pan and pour enough to make pancakes
- Flip when you see bubble appear, cook on both side until brown.
- Top with pecan pumpkin butter and pure maple syrup
Original Recipe by Shirley Plant
Photo of pumpkin by Vanessa Ronksley