Best 9 Pumpkin Pecan Butter Recipes

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Indulge in the delightful symphony of flavors with our Pumpkin Pecan Butter! This autumn-inspired spread combines the richness of pumpkin and the nutty crunch of pecans, creating a taste sensation that will awaken your senses. It's a versatile culinary delight that can be enjoyed as a dip, spread, or even a scrumptious addition to your favorite baked goods.

Within this article, you'll find a treasure trove of delectable recipes that showcase the versatility of Pumpkin Pecan Butter. Dive into the classic Pumpkin Pecan Butter recipe, where simple ingredients come together to create a smooth and creamy spread. If you're looking for a twist on the traditional, try the Pumpkin Pecan Butter with Maple Syrup recipe, where a hint of maple syrup adds a touch of sweetness and depth.

For a delightful breakfast or snack, try the Pumpkin Pecan Butter on Toast recipe. The creamy spread pairs perfectly with the crispiness of toasted bread, creating a harmonious balance of textures. If you're in the mood for a sweet treat, the Pumpkin Pecan Butter Cookies recipe is sure to satisfy your cravings. These soft and chewy cookies are packed with pumpkin and pecan flavors, making them a perfect indulgence for any occasion.

And if you're looking for a creative way to use Pumpkin Pecan Butter in your cooking, look no further than the Pumpkin Pecan Butter Roasted Chicken recipe. This savory dish features tender chicken coated in a delectable glaze made from Pumpkin Pecan Butter, creating a flavorful and moist chicken that will impress your family and friends.

No matter how you choose to enjoy it, Pumpkin Pecan Butter is a versatile and delicious culinary creation that will add a touch of autumnal charm to your table. So, let's dive into these recipes and embark on a culinary journey that celebrates the flavors of the season!

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN-PECAN PIE WITH WHISKEY BUTTER SAUCE



Pumpkin-Pecan Pie with Whiskey Butter Sauce image

Provided by Stephan Pyles

Categories     Bourbon     Egg     Dessert     Bake     Thanksgiving     Pecan     Pumpkin     Cinnamon     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes on 8-inch pie

Number Of Ingredients 33

Pie Crust
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter (1 stick)
3 to 4 tablespoons cold water
Pumpkin Filling
1 cup cooked pumpkin purée
1/4 cup firmly packed light brown sugar
2 tablespoons sugar
1 large egg, beaten until frothy
1 tablespoon heavy cream
1 tablespoon unsalted butter, softened
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
Pinch of ground allspice
Pinch of ground nutmeg
Pecan Syrup
3/4 cup sugar
3/4 cup dark corn syrup
2 small eggs
1 1/2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 pinch salt
1 pinch ground cinnamon
3/4 cup pecan pieces
Whiskey Butter Sauce
4 tablespoons unsalted butter (1/2 stick)
1/3 cup sugar
1 large egg
1/2 tablespoon very hot water
1/4 cup heavy cream
1/4 cup bourbon whiskey

Steps:

  • Pie Crust
  • Combine the flour and salt in a mixing bowl. Add the butter and incorporate with your fingertips until the mixture resembles very coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour.
  • Pumpkin Filling
  • Combine all the ingredients thoroughly in a medium bowl; set aside.
  • Pecan Syrup
  • Combine all the ingredients thoroughly in a medium bowl; set aside.
  • Assembly
  • Preheat the oven to 325°F. Grease an 8-inch springform cake pan.
  • Roll out the dough on a lightly floured work surface to 3/16 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place the dough in the greased cake pan. Press firmly in place and trim the edges. Chill for 15 minutes.
  • Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve with Whiskey Butter Sauce.
  • Whiskey Butter Sauce
  • Melt the butter in the top of a double boiler set over gently simmering water.
  • Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey.

BUTTER PECAN PUMPKIN COOKIES



Butter Pecan Pumpkin Cookies image

Provided by Six Sisters Stuff

Number Of Ingredients 4

1 box butter pecan cake mix
1 15 oz can pumpkin puree
1/2 cup of milk chocolate chips
1/4 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees. Mix all four ingredients together, roll into small balls and place on cookie sheet. Bake for 10-12 minutes (depending on how small or large you make your cookies).
  • Sprinkle left over chopped pecans on top of the cookies as soon as they come out (optional).
  • Makes about 24 cookies

PECAN-CRUSTED PORK WITH PUMPKIN BUTTER



Pecan-Crusted Pork with Pumpkin Butter image

This is one of my favorite ways to eat pork. Pork chops are crusted in pecans and breadcrumbs, then topped with a delicious homemade pumpkin butter. (You can always use store bought pumpkin butter if you can find it but homemade is always better).

Provided by Andrew Benoit

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 30m

Yield 4

Number Of Ingredients 10

1 (14 ounce) can pumpkin puree
¾ cup apple juice
¾ cup sugar
1 pinch ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup pecans
¾ cup bread crumbs
4 (1/2 inch thick) boneless pork chops
¼ cup oil for frying

Steps:

  • Whisk together pumpkin puree, apple juice, sugar, cloves, ginger, and cinnamon in a saucepan until smooth. Bring to a boil, then reduce heat to medium-low, and simmer until the mixture has reached the consistency of applesauce. About 10 minutes.
  • Meanwhile, pulse pecans and bread crumbs in a food processor until the pecans are finely chopped. Pour into a shallow dish, and press pork chops into the mixture to coat.
  • Heat oil in a skillet over medium-high heat. Add breaded pork chops and cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove and drain on a paper towel-lined plate. Serve the pork chops with a dollop of pumpkin butter.

Nutrition Facts : Calories 682.8 calories, Carbohydrate 70.6 g, Cholesterol 62.2 mg, Fat 32.6 g, Fiber 7.1 g, Protein 31.2 g, SaturatedFat 5.3 g, Sodium 435.6 mg, Sugar 48.3 g

PUMPKIN PECAN BUTTER



Pumpkin Pecan Butter image

You've had apple butter, now try something even better! Goes well with just about any holiday dinner.

Provided by Felix4067

Categories     Fruit

Time 35m

Yield 5 cup jars

Number Of Ingredients 6

3 1/2 cups canned pumpkin
1 cup toasted chopped pecans
1 tablespoon pumpkin pie spice
4 1/2 cups sugar
1 box surejell fruit pectin
1/2 teaspoon margarine or 1/2 teaspoon butter

Steps:

  • Measure pumpkin, pecans and pumpkin pie spice into 6- or 8-quart sauce pan.
  • Prepare jars; keep lids hot until ready to fill jars.
  • Measure sugar into separate bowl.
  • Stir fruit pectin into pumpkin mixture.
  • Add butter.
  • Bring mixture to a rolling boil on high heat, stirring constantly.
  • Quickly stir in sugar.
  • Return to rolling boil and boil exactly 1 minute, stirring constantly.
  • Remove from heat.
  • Skim off any foam with metal spoon.
  • Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
  • Wipe jar rims and threads; cover with two-piece lids.
  • Screw bands tightly; place jars in hot water.
  • Boil in water bath for 5 minutes for 8-oz jars.

BUTTER PECAN TOFFEE PUMPKIN PIE



Butter Pecan Toffee Pumpkin Pie image

Categories     Food Processor     Nut     Dessert     Bake     Thanksgiving     Pecan     Pumpkin     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 6

Perfect Pumpkin Pieepi:recipelink
1 tablespoon unsalted butter
1 cup pecan halves
2 tablespoons brown sugar
2 teaspoons water
1/4 cup toffee bits or chopped toffee bars (such as Skor or Heath)

Steps:

  • Melt butter in large nonstick skillet over medium-high heat. Add pecan halves, brown sugar, and water; stir until sugar forms glossy coating over pecans, about 4 minutes. Transfer to sheet of foil; cool. Chop 1/3 cup pecans and combine with 1/4 cup toffee bits or chopped toffee bars. Sprinkle over baked crust. Pour in Perfect Pumpkin Pie epi:recipelinkfilling; bake and cool as directed. DO AHEAD Can be made 1 day ahead. Cover; chill. Sprinkle 1/4 cup toffee bits or chopped toffee bars around edge of pie. Garnish with remaining pecans.

BUTTER PECAN PUMPKIN PIE



Butter Pecan Pumpkin Pie image

This pie was always a family favorite at holidays. Everyone thought I'd worked all day to make it, but it's actually so easy to assemble. It's handy to have in the freezer when unexpected company stops in for coffee and dessert. -Arletta Slocum, Venice, Florida

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 7

1 sheet refrigerated pie crust
1 quart butter pecan ice cream, softened
1 cup canned pumpkin
1/2 cup sugar
1/4 teaspoon each ground cinnamon, ginger and nutmeg
1 cup heavy whipping cream, whipped
Optional: Hot caramel ice cream topping and chocolate ice cream topping

Steps:

  • Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Spread ice cream into crust; freeze until firm, 2 hours. , In a small bowl, combine pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze until firm, 2 hours. May be frozen for up to 2 months., Remove from freezer 15 minutes before slicing. If desired, drizzle with ice cream toppings and dollop with additional whipped cream.

Nutrition Facts : Calories 412 calories, Fat 24g fat (12g saturated fat), Cholesterol 49mg cholesterol, Sodium 210mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.

PECAN PUMPKIN BUTTER



PECAN PUMPKIN BUTTER image

Categories     Vegetable

Yield 2 cups

Number Of Ingredients 13

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

Steps:

  • Preheat oven to 350. Spread pecans on a baking sheet and roast for 7 minutes, until browned and fragrant. Run the pecans through the food processor until finely ground - they'll start to take on a pasty consistency (pecan butter!). 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. (2 tsp vanilla extract?) Turn heat down to low, simmering for 20-30 minutes, until thickened and the color darkens. Stir and taste for seasoning and sweetness occasionally, adding additional spices as necessary. The pumpkin butter will keep 2-3 weeks in the fridge.

PUMPKIN PECAN PEANUT BUTTER COOKIE CUPS



Pumpkin Pecan Peanut Butter Cookie Cups image

Put a fall twist on peanut butter cookie cups with Betty Crocker™ pumpkin spice cookie mix!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 36

Number Of Ingredients 5

1 pouch Betty Crocker™ pumpkin spice cookie mix
1/2 cup butter, softened
1 egg
36 unwrapped Reese's peanut butter cups miniatures
36 pecan halves

Steps:

  • Heat oven to 350°F.
  • In medium bowl, beat cookie mix, butter and egg with spoon or electric mixer on medium speed until blended. Shape level tablespoons of dough into balls to make 36 balls. Place a dough ball in each of 36 ungreased mini muffin cups.
  • Bake 10 to 12 minutes or until golden brown around edges. Immediately place 1 candy in center of each cookie. Cool 10 minutes; remove to cooling rack. Press pecan half onto top of each candy. Cool completely, about 1 hour.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie Cup, Sodium 120 mg, Sugar 10 g, TransFat 0 g

PUMPKIN, PECAN, PEANUT BUTTER COOKIE BAR



PUMPKIN, PECAN, PEANUT BUTTER COOKIE BAR image

I HAD THIS PKG OF PUMPKIN SPICE COOKIE MIX BUUUTTTT DIDNT WANT JUST COOKIES SOOOOO I MADE THESE BARS WITH WAT I HAD ON HAND .... WAS ENJOYD BY ALL ;)

Provided by Lora DiGs

Categories     Cookies

Time 35m

Number Of Ingredients 6

1 pkg pumpkin spice cookie mix (and ingredients to make the cookies...on pkg)
2 c graham cracker crumbs
1 can(s) sweetnd condnsd milk
2 c pecans chopd (lightly toastd)
1/2 c reeses peanutbutter mini bakn pieces...divided
cookn spray

Steps:

  • 1. PREHEAT OVEN TO 350. SPRAY A 9x13 PAN LIBERALLY WITH COOKN SPRAY THEN SPRINKLE ON GRAHAM CRACKER CRUMBS N POUR ON CONDENSD MILK.
  • 2. SCATTER CHOPD PECANS AND 1/4 CUP OF PEANUTBUTTER PIECES
  • 3. MAKE PKGD COOKIE MIX. ONCE DONE STIR IN REMAINN PEANUTBUTTER PIECES THEN DROP N SPREAD LIGHTLY ONTOP OF COND MILK N GRAHAM CRUMBS. BAKE FOR 20 MINUTES
  • 4. COOL IN PAN FOR AN 30-60 MIN. B4 CUTTN INTO BARS...ENJOY :)

Tips:

  • For the smoothest butter, use a high-powered blender or food processor.
  • If you don't have a blender or food processor, you can mash the pumpkin and pecans by hand.
  • Be sure to use fresh pumpkin puree for the best flavor.
  • You can add more or less maple syrup to taste.
  • If you want a thicker butter, add more pumpkin puree.
  • If you want a thinner butter, add more oil.
  • Store the butter in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Pumpkin pecan butter is a delicious and versatile spread that can be used on toast, crackers, or fruit. It's also a great addition to smoothies and yogurt. With its rich flavor and creamy texture, pumpkin pecan butter is sure to be a hit with everyone who tries it.

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