Pecan Pumpkin Butter

This pecan pumpkin butter is great spread on fruit, toast, mixed into oatmeal or spread over pancakes

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

pecan nuts

  • 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

  1. Grind nuts in a high speed blender or vitamix until finedates
  2. Add in remaining ingredients and puree until smooth
  3. 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 powderpancakes 3
  • 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

  1. In a food processor mix banana, coconut oil and almond milk
  2. Add in almond flour, potato starch, and baking powder
  3. Melt a little oil in a non stick frying pan and pour enough to make pancakes
  4. Flip when you see bubble appear, cook on both side until brown.
  5. Top with pecan pumpkin butter and pure maple syrup

Original Recipe by Shirley Plant

 

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Photo of pumpkin by Vanessa Ronksley

 

About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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