Muirhead Pecan Pumpkin Butter Recipes

PECAN PUMPKIN BUTTER DESSERT BARS

Steps:

• Preheat oven to 350 degrees and grease a 9 X 13 inch pan. Layer 1 - Reserve 1 cup of the cake mix and set aside. Using an electric mixer combine remaining cake mix with 1 egg and ½ cup of butter. Mix to cookie dough consistency. Press dough into bottom of pan. Layer 2 - Mix the jar of pecan pumpkin butter with the milk and remaining 2 eggs. Pour layer over cake layer. Layer 3 - Combine the reserved 1 cup of cake mix with flour, sugar and cinnamon and remaining ¼ cup of butter. Mix to cookie dough consistency. Crumble the topping over the other two layers. Bake for 35 - 40 minutes. Cool before eating. Eat by itself or top with cool whip.

WILLIAMS-SONOMA PUMPKIN DESSERT SQUARES

Steps:

• Preheat oven to 350.
• Reserve 1 cup of cake mix and set aside.
• Mix remaining cake with with 1/2 cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13" x 9" baking dish.
• Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.
• Mix remaining 1 cup cake mix with flour, sugar, remaining 1/4 cup butter, and cinnamon, and crumble over the top of the pumpkin layer.
• Bake 35-40 minutes, or until golden.
• Cool to room temp and serve.

PUMPKIN PECAN 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.

MUIRHEAD PECAN PUMPKIN BUTTER NO-CRUST CHEESECAKE RECIPE - (2.7/5)

Steps:

• Preheat oven to 350 degrees F. Cream together cream cheese, granulated sugar, brown sugar, vanilla, bourbon, and salt. Beat in eggs one at a time. Blend in sour cream, cornstarch, and Muirhead Pecan Pumpkin Butter. Grease 8"x3" spring pan. Pour mixture into pan and bake at 350 degrees F for 30 minutes. Shut off heat and allow the cake to remain in the oven for 1 hour. DO NOT OPEN OVEN DOOR DURING THIS TIME. Cool in pan. Refrigerate after cooling. Garnish with chopped pecans.

PECAN PUMPKIN BUTTER SPICE BREAD

Steps:

• Heat oven to 350 degrees.
• Mix pumpkin, sugar, water, oil and eggs.
• Combine flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves.
• Add dry ingredients to pumpkin mixture, mix until smooth.
• Add pecans and raisins (optional).
• Grease and flour two 9 x 5 inch loaf pans.
• Divide batter between the two pans.
• Bake for 65-70 minutes or until toothpick comes out clean.
• Cool for 15 minutes, then remove from pans.
• Serve with cream cheese (I like Honey Nut).