Whipped Pumpkin Pecan Butter

Posted by on Sep 30, 2011 in Fall, Sauces, Seasonal | 0 comments

… Sometimes It’s Good to be Whipped!

Whipped Pumpkin Pecan Butter
Whipped Pumpkin Pecan Butter

Whipped Pumpkin Pecan Butter entices with its light and smooth, whipped texture, then delivers the nutritional “knockout punch” equivalent to that of a heavyweight prize fighter. Packing 19 vitamins and minerals, and 10 percent of the recommended daily requirement of fiber into just one ounce, pecans are definitely not “whipped into submission” in this recipe. Pecans are also rich in antioxidants, which may reduce the risk of heart disease. Pumpkin, with its own nutritional characteristics, is no lightweight either. Contributing alpha- and beta-carotene, which are converted into vitamin A by the body, pumpkin aids with proper immune function, and may help reduce inflammation. And you definitely won’t experience any in-fighting, nor submissiveness, among the flavors here. The only thing “whipped” is the texture … and that’s a good thing! 

No Dairy Bug No Gluten Bug Makes approx. 2 1/2 cups

Prep time: 5 minutes

Cooking time: 5-10 minutes

Rest time: 10 minutes to serve warm, 25-30 minutes to cool and store



1 cup pecan butter (I made my own by grinding one 8 oz. bag of Trader Joe’s roasted and salted pecans until smooth and creamy)

1 1/2 cups canned pumpkin, I used Libby’s

1/4 cup apple juice

5 Tablespoons agave nectar

2 Tablespoons packed brown sugar (brown sugar provides just a little depth to the sweetness)

1 Tablespoon ground cinnamon

1/8-1/4 teaspoon kosher salt



Combine all ingredients in a small to medium size pot. Stir with a whisk to fully blend ingredients and incorporate some air into the mixture. The texture will be somewhat thick. Over very low heat, warm mixture, stirring constantly to prevent sticking or burning and to further lighten up the texture. Continue heating for 3-4 minutes, stirring almost continually. Turn off heat and let cool in pan, stirring once or twice while cooling. The flavors will become more full and rich as the mixture cools to room temperature. The texture will be a slightly thickened “whipped” texture, much lighter and more fluffy than regular nut butter. Once completely cooled, store in an airtight container in the refrigerator. Serve cold or warm (by heating in a microwave for just 15-20 seconds at a time until desired temperature is reached. 

Serving Suggestions:

Delicious spread over toast, waffles or pancakes. Mixing it into hot cereal (the warmth enhances the flavors) boosts its nutritional value. Spreading it onto celery sticks makes a tasty, easy, and re-energizing snack. 


P.S. When I started creating this recipe, I had a vision. Not that kind of vision, just a clear plan of where I was going and what I fully anticipated the final product to taste and look like when it was complete. Well, that is not exactly where the whole journey ended up but, I must say, I’m so glad the the path veered in a different direction. It brought about necessary rethinking along the way, much like life. Sometimes you can plan out where you want to go, how and when you’re going to get there, and what to expect when you arrive. Then life happens. Thank goodness sometimes life happens and things don’t go the way I plan. I hope your unplanned journeys exceed your expectations sometimes too.  

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