October 28 2013
Never Enough Pumpkin
I know I am not alone in my love of pumpkin when #psl is trending and half of Trader Joes has been designated as a pumpkin palooza.
Yes, I am a pumpkin hoarder.
I don’t have much of a sweet tooth, but put pumpkin in it, and all will power goes out the window. The good news is that pumpkin is actually a low fat vegetable, chock full of vitamin A and fiber. It’s also naturally sweet, making it a kid friendly addition to the menu. My girls like this nut butter served on toast, or crackers with a drizzle of honey. I prefer a scoop served on my morning pumpkin protein pudding because one can never have enough pumpkin in my opinion.
Toasted Pecan Pumpkin Butter
- 1 pound unsalted pecan pieces
- 1/2 cup pumpkin puree
- 1 tsp pumpkin pie spices
- 1/4 tsp cinnamon extract
- 2 tbsp pure maple syrup
- pinch of salt
- approx 1 tbsp of cooking oil (i.e. coconut, canola) to thin out butter
In a large cast iron, or non stick skillet over medium, toast pecans, stirring constantly until lightly darkened. Smell a nutty, toasty smell? That means they’re done. Remove from pan, add to food processor or blender, and add remaining ingredients, except oil and blend until desired consistancy. If you typically buy your nut butters chunky as I do, then leave it a little on the thick side. If you like smooth, then drizzle in oil until you get desired thickness.
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