pumpkin pecan butter

Happy Monday!!! And apologies for my prolonged absence. All I can say is that it's rough being a grad student sometimes. Don't get me wrong, I love what I do. But, sometimes, after a 14-hour day on campus or a weekend that wasn't really a weekend at all but, rather, two extra days of homework and grading and conferences and meetings...those times I begin to think that all you nine-to-fivers may have had the right idea.

But, then I have one of those random Thursdays when I'm done with teaching and office hours by 10 am and I get to spend the rest of the day having fun. Those days help me retain some semblance of sanity. Or at least help me get back to whatever my version of "sanity" looks like. Which usually involves kneading dough and drinking red wine. Sooo, that's what I did yesterday. And I must say, I'm closer to "sanity" than I have been in weeks. :)

But first, a precursor to the dough-kneading. Pumpkin pecan butter. I mean, right??? An ingredient perfect in its own right. On toast or an English muffin with jam or slathered on some pumpkin bread and warmed up. Ohmygoodness, my mouth is watering with the possibilities. Of course, I didn't do any of these things yet. Instead, the cold, blustery weather this weekend made me crave one of my autumn baking standbys...cinnamon rolls. Are you picking up what I'm putting down here? More on that tomorrow.

In the meantime, go stock up on some canned pumpkin before the shelves start getting sparse and whip up a batch of this pumpkin pecan butter. Trust me, you'll be glad you did when you see what's coming your way tomorrow. The suspense must be killing you! Now go make some pumpkin pecan butter and get your dough-kneading muscles warmed up...

Pumpkin Pecan Butter

Ingredients:
1/2 cup chopped pecans
Zest and juice of 1/2 lemon
Zest and juice of 1/2 orange
1/4 cup dark brown sugar
15 oz can pumpkin
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground ginger
1/4 tsp salt

Instructions:
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.

In a small sauce pan over medium heat, combine the citrus zests and juices and dark brown sugar. Stir until warmed. Add pumpkin, nuts, and spices. 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.

Yield: ~2 cups
Source: barely adapted from Confections of a Foodie Bride