Pumpkin Spice Butter Board with Brown Sugar and Toasted Pecans

How to Make Pumpkin Spice Butter Board with Brown Sugar and Toasted Pecans

1. 1

   Step 1: Toast the pecans

   Preheat the oven to 350°F (175°C). Spread the pecans on a small baking sheet and toast 6–8 minutes until fragrant and lightly browned, shaking the pan once. Remove and let cool, then roughly chop half for scattering and leave the rest halved for texture.

   For this step

   • 3/4 cuppecans, halved
   
2. 2

   Step 2: Whip the pumpkin spice butter

   Put the softened butter in a medium bowl and beat with a hand mixer (or whisk) until smooth and fluffy. Add the pumpkin puree, pumpkin pie spice and maple syrup, and beat until fully incorporated and spreadable, scraping the bowl so the mixture is uniform.

   For this step

   • 1 cupunsalted butter, softened
   • 1/3 cupcanned pumpkin puree (not pumpkin pie filling)
   • 1 1/2 tsppumpkin pie spice
   • 2 tbsppure maple syrup (or honey)
   
3. 3

   Step 3: Spread the butter on a board

   Spoon the pumpkin butter onto a large wooden board or platter and use the back of a spatula to spread it into an irregular rectangle or circle about 1/4–1/2 inch thick — the rustic swirls make for a pretty presentation. Sprinkle the packed brown sugar in an even line or small mounds across the surface for a caramelized crunch.

   For this step

   • 1/3 cuplight brown sugar, packed
   
4. 4

   Step 4: Top with pecans, sea salt and drizzle

   Scatter the toasted pecan halves and chopped pecans over the board, pressing some pieces gently into the butter so they stick. Finish with a light drizzle of additional maple syrup if desired and a generous sprinkle of flaky sea salt to balance the sweetness.

   For this step

   • 1/2 tspflaky sea salt (Maldon or similar)
   
5. 5

   Step 5: Serve and store

   Arrange crackers and toasted baguette slices around the board and serve immediately so guests can swipe the butter onto their bites. Leftovers keep covered in the refrigerator up to 4 days; bring to room temperature before serving and give it a quick stir.

   For this step

   • 24 cracker-slices (approx.)assorted crackers and/or 1 small baguette, sliced and toasted (for serving)
   

1. Preheat the oven to 350°F (175°C). Spread the pecans on a small baking sheet and toast 6–8 minutes until fragrant and lightly browned, shaking the pan once. Remove and let cool, then roughly chop half for scattering and leave the rest halved for texture.
2. Put the softened butter in a medium bowl and beat with a hand mixer (or whisk) until smooth and fluffy. Add the pumpkin puree, pumpkin pie spice and maple syrup, and beat until fully incorporated and spreadable, scraping the bowl so the mixture is uniform.
3. Spoon the pumpkin butter onto a large wooden board or platter and use the back of a spatula to spread it into an irregular rectangle or circle about 1/4–1/2 inch thick — the rustic swirls make for a pretty presentation. Sprinkle the packed brown sugar in an even line or small mounds across the surface for a caramelized crunch.
4. Scatter the toasted pecan halves and chopped pecans over the board, pressing some pieces gently into the butter so they stick. Finish with a light drizzle of additional maple syrup if desired and a generous sprinkle of flaky sea salt to balance the sweetness.
5. Arrange crackers and toasted baguette slices around the board and serve immediately so guests can swipe the butter onto their bites. Leftovers keep covered in the refrigerator up to 4 days; bring to room temperature before serving and give it a quick stir.