Pumpkin-Pecan Butter


Side Dish
Pumpkin-Pecan Butter

Primary Media

Pumpkin-pecan butter spread over a toasted english muffin on a white plate

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Recipe Data

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Servings and Ingredients

2 (15 oz each) cans Hy-Vee pumpkin or 3-1/2 cups Homemade Pumpkin Puree
¼ c. water (if using canned pumpkin or if pumpkin puree is as thick as canned pumpkin)
2 c. Hy-Vee granulated sugar
¼ c. Hy-Vee lemon juice
2 tsp. Hy-Vee cinnamon
¾ tsp. Hy-Vee ginger
½ tsp. Hy-Vee cloves
½ tsp. ground allspice
¼ c. ground Hy-Vee pecans


  1. In a heavy large saucepan combine pumpkin, water (if needed), sugar, lemon juice, cinnamon, ginger, cloves and allspice. Heat and stir over medium-high heat until pockets of steam begin to escape from the thick mixture.
  2. Reduce heat to medium-low. Simmer, stirring almost constantly, for 20 minutes.
  3. Stir in pecans; cook and stir 5 to 10 minutes more or until mixture holds the shape of the spoon when drawn from the edge of the pan to center and does not immediately flow back.
  4. Remove from heat. Cool about 1 hour. Cover and refrigerate up to 2 weeks. Or, transfer to jars or freezer containers, leaving 1/2 inch between level of pumpkin butter and top of jar for expansion; freeze up to 3 months.

Nutrition facts


60 Calories per serving

Amounts Per Serving

  • Total Fat: 0.5g
  • Cholesterol: 0mg
  • Total Carbohydrates: 13g
  • Protein: 0g

Daily Values

Vitamin A 70%
Vitamin C 0%
Iron 2%
Calcium 0%

Recipe Source:

Hy-Vee Seasons Fall 2010, Hy-Vee HealthMarket, November 2010.