Spiced Pumpkin and Pecan Butter Recipe

Name: Spiced Pumpkin and Pecan Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 orange, zest of, removed in wide strips with a swivel peeler (or 1/2 orange and 1/2 lemon); 1 (29 ounce) can solid pack pumpkin, plus; ½ cup water (or 3 1/2-4 cups pumpkin puree, prepared from scratch); 2 cups light brown sugar, firmly packed; 3 tablespoons strained fresh orange juice; 3 tablespoons strained fresh lemon juice; 1 ½ teaspoons ground cinnamon; ½ teaspoon salt; ¼ teaspoon ground allspice; ¼ teaspoon ground ginger; 1 pinch ground cloves; ⅓ cup pecans or ⅓ cup walnuts, lightly toasted and very finely chopped

Servings: persons

1 orange, zest of, removed in wide strips with a swivel peeler (or 1/2 orange and 1/2 lemon)
1 (29 ounce) can solid pack pumpkin, plus
½ cup water (or 3 1/2-4 cups pumpkin puree, prepared from scratch)
2 cups light brown sugar, firmly packed
3 tablespoons strained fresh orange juice
3 tablespoons strained fresh lemon juice
1 ½ teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground allspice
¼ teaspoon ground ginger
1 pinch ground cloves
⅓ cup pecans or ⅓ cup walnuts, lightly toasted and very finely chopped

1
Simmer the orange zest in 2 cups water in a saucepan for 10 minutes, then drain it and mince it to a fine pulp.
2
Measure out 1 tablespoon and reserve.
3
Combine in a heavy-bottomed stainless-steel or other nonreactive saucepan, the pumpkin and water (if using canned) orange zest, sugar, orange juice, lemon juice, cinnamon, salt, allspice, ginger and cloves.
4
B30ring to a boil over medium-high heat, stirring constantly; lower the heat and simmer the mixture, stirring it very often with a wooden spatula, until it has become very thick, about 15 minutes.
5
Sample the butter and add a little more of any of all of the spices, if you like (although flavors will blossom in storage).
6
Add more sweetening if your taste buds request it.
7
Stir in the nuts and continue to cook for another 2 to 3 minutes.
8
Ladle the boiling-hot pumpkin butter into clean, hot half-pint canning jars, leaving 1/4-inch headspace.
9
Seal the jars with new 2 piece canning lids according to manufacturer's instructions.
10
Process the jars for 10 minutes in a boiling water bath.
11
Cool, label, and store for up to a year in a cool cupboard.

507

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 orange, zest of, removed in wide strips with a swivel peeler (or 1/2 orange and 1/2 lemon), 1 (29 ounce) can solid pack pumpkin, plus, ½ cup water (or 3 1/2-4 cups pumpkin puree, prepared from scratch), 2 cups light brown sugar, firmly packed, and more.

Yes, Spiced Pumpkin and Pecan Butter falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spiced Pumpkin and Pecan Butter

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