Pecan Pumpkin Butter

Name: Pecan Pumpkin Butter
Ingredients: 1/2 cup chopped pecans; Zest and juice of 1/2 lemon; Zest of 1/2 orange; 3 Tbsp orange juice; 1/4 cup dark brown sugar; 15 oz can pumpkin (not pumpkin pie filling); 1/2 tsp cinnamon*; 1/2 tsp nutmeg*; 1/4 tsp allspice*; 1/8 tsp cloves*; 1/4 tsp ground ginger*; 1/4 tsp salt; Can replace with 2 tsp pumpkin pie spice

13 ingredients

1 steps

Ingredients

1/2 cup chopped pecans
Zest and juice of 1/2 lemon
Zest of 1/2 orange
3 Tbsp orange juice
1/4 cup dark brown sugar
15 oz can pumpkin (not pumpkin pie filling)
1/2 tsp cinnamon*
1/2 tsp nutmeg*
1/4 tsp allspice*
1/8 tsp cloves*
1/4 tsp ground ginger*
1/4 tsp salt
Can replace with 2 tsp pumpkin pie spice

Directions

1

{"0":"Preheat oven to 350.","2":"Spread pecans on a baking sheet and roast for 6 minutes, until browned and fragrant.","4":"Run the pecans through the food processor until finely ground - they'll start to take on a pasty consistency (pecan butter!).","6":"In a 2-qt sauce pan over medium heat, combine the citrus zests and juices and dark brown sugar. Stir until warmed. Add pumpkin, nuts, and spices.","7":"(2 tsp vanilla extract?)","9":"Turn heat down to low, simmering for 20-30 minutes, until thickened and the color darkens.","11":"Stir and taste for seasoning and sweetness occasionally, adding additional spices as necessary.","13":"The pumpkin butter will keep 2-3 weeks in the fridge."}