Pecan Pumpkin Butter

Pumpkin Butter 2

Yep, it’s another pumpkin post.  I’m obsessed, people.  And there are a million more pumpkin recipes to come; I can’t stop myself.  It’s like an addiction.

I might have mentioned before how much I love Williams-Sonoma and all of their cooking gadgets and (un)necessities.  And this time of year, they sell a magnificent pumpkin bread mix and jarred pecan pumpkin butter.  But at the rate that I can consume both of those items, I’d need a small loan to fund myself through the season.  Not only that, but I have this thing about making things from scratch.

You know, that thing where you tell yourself that the calories don’t count if it’s home baked versus purchased at a store or restaurant?

Mmm-hmm.  These calories soooooo don’t count.

Pumpkin Butter

Pecan Pumpkin Butter


1 15-ounce can pure pumpkin
1/2 cup spiced apple cider (I had some leftover that we’d mulled in spices, but you could certainly use apple juice)
1 tablespoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup pecan pieces


Bring all ingredients to a boil and simmer for 30 minutes, stirring occasionally.  Let cool completely, then spread on bread, over yogurt and granola, in oatmeal, or on pancakes.

Or eat with a spoon.


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  1. mmm, this sounds awesome. it would even be great just on a simple buttermilk biscuit for breakfast. yum! + yay for all things pumpkin!

  2. I haven’t tried pumpkin butter before. I definitely need to try it soon!! I completely agree with calories not counting in homemade foods! 😉

  3. THANK YOU!!! I love this stuff with Pumpkin Bread during Nov/Dec… I went online to order a jar and Williams & Sonoma are sold out! So, now I too will be making my own with fresh pumpkin… Yum! Thank you and Merry Christmas!

    • And so much cheaper than the W&S version (although I do love theirs!!). You’ve just reminded me that I need to make this again – SOON!


  1. […] gave the dessert a little more of a “homemade” feel.  You all know how I feel about homemade stuff, […]

  2. […] Ever since I can remember my family has gone out to dinner for Thanksgiving. Some years we’ve had a traditional Thanksgiving and other years we’ve been on vacation and enjoyed other types of cuisine – for example, where tacos and guacamole replaced turkey and stuffing on the menu. While this may seem sacraligious to some, our intimate family of four have enjoyed a causal approach to this family holiday. The one item, however, that always finds a way to get made around this holiday is my mom’s pumpkin pie from the Williams Sonoma catalog circa 2001 (my dad’s favorite, which he always requests). As a newly employed young professional this year, I opted not to take time off while my family went away for the holiday and found myself celebrating in New York with friends instead. To celebrate this occassion, I tried a hand at recreating my mom’s pumpkin pie and am pleased to call it a success. While my mom has always opted to buy the William’s Sonoma pecan pumpkin butter (delicious, but a little pricey for my budget), I opted to make my own (without pecans for fear that there may be allergies at the dinner I was attending) and found it was incredily easy and quick to make. As someone with limited experience making crusts, my version turned out a bit more like a cheesecake. According to Danny, however, this was a major plus, so we’ll just say it was intentional (of course it was…). If you’re looking to make Thanksgiving just that much sweeter, look no further than this delicious and unique take on one of the holiday staples. The recipe for the pecan pumpkin butter can be found at the following link: […]

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