I love fall. There is something about the crisp, cool air — something about the leaves beginning to turn gold after a brilliantly green summer — that almost makes me look forward to the winter ahead.
Mostly, it’s pumpkin season. Every corner coffee shop is offering pumpkin muffins, pumpkin lattes and loaves of gingery pumpkin bread. When my fiance and I were first dating (and, actually, slightly before), I baked him loaf after loaf of perfect pumpkin bread, laced with ginger, nutmeg, cinnamon and allspice. To this day, he swears it was a large factor in our relationship becoming serious.
But one cannot live on pumpkin bread or lattes alone. Sometimes, one has to have an apple, or yogurt, or something remotely healthy. And this pecan pumpkin butter is the perfect way to pumpkin-ify anything in your life. Slather it on apple slices, stir it into yogurt (or chia seed pudding), or even spread it on toast.
The butter itself is vegan, Paleo, primal, gluten-free, soy-free, etc., but what you do with it is entirely up to you. Enjoy the season!
- 1 cup pecans
- 1 cup coconut milk (I used light, but use what you prefer)
- 3/4 cup pumpkin puree
- 1 Tbsp coconut oil
- 2 Tbsp chia seeds
- 2 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1 Tbsp honey or maple syrup (if desired)
- Preheat oven to 350. Place the pecans on a baking sheet and toast for 10 minutes. Remove, and allow to cool.
- Combine all ingredients, including pecans, in food processor bowl (or very sturdy blender). Blend until smooth. Spread on everything you can, or eat out of the bowl with a spoon.