Pecan Pumpkin Butter Recipes

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.

PUMPKIN PECAN BUTTER

Steps:

• Combine all ingredients in a saucepan and.
• Cook over low heat for 15 - 20 mins or until blended stirring frequently.
• Store covered in refrigerator for up to 2 months.

PECAN PUMPKIN BUTTER

Steps:

• 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 (pecan butter!). In a 2-qt sauce pan over medium heat, combine the citrus zests and juices and dark brown sugar. Stir until warmed. Add pumpkin, nuts, and spices. (2 tsp vanilla extract?) 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.

PECAN PUMPKIN PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into crust. , For topping, in a large bowl, combine eggs, pecans, sugar and syrup; spoon over top., Bake for 15 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and top of pie is set, 40-45 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. If desired, serve with whipped topping.

PUMPKIN BUTTER

Steps:

• Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
• Transfer to sterile containers and chill in the refrigerator until serving.

BUTTER PECAN PUMPKIN COOKIES

Steps:

• Preheat oven to 350 degrees. Mix all four ingredients together, roll into small balls and place on cookie sheet. Bake for 10-12 minutes (depending on how small or large you make your cookies).
• Sprinkle left over chopped pecans on top of the cookies as soon as they come out (optional).
• Makes about 24 cookies

PECAN-CRUSTED PORK WITH PUMPKIN BUTTER

Steps:

• Whisk together pumpkin puree, apple juice, sugar, cloves, ginger, and cinnamon in a saucepan until smooth. Bring to a boil, then reduce heat to medium-low, and simmer until the mixture has reached the consistency of applesauce. About 10 minutes.
• Meanwhile, pulse pecans and bread crumbs in a food processor until the pecans are finely chopped. Pour into a shallow dish, and press pork chops into the mixture to coat.
• Heat oil in a skillet over medium-high heat. Add breaded pork chops and cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove and drain on a paper towel-lined plate. Serve the pork chops with a dollop of pumpkin butter.