Pumpkin Butter Cooked Recipes

PUMPKIN BUTTER

Pumpkin Butter image

Biting into this spiced butter on a hot biscuit or toast is absolutely heavenly. With a dash of whipped cream, you might think you were eating pumpkin pie! -June Barrus, Springville, Utah

Provided by Taste of Home

Time 25m

Yield 6 cups.

Number Of Ingredients 9

Ingredients

3 cans (15 ounces each) pumpkin
2 cups sugar
1-1/2 cups water
3 tablespoons lemon juice
1 tablespoon grated lemon zest
3 teaspoons ground cinnamon
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
3/4 teaspoon ground ginger

Steps:

In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend., Cool. Spoon into jars. Cover and store in the refrigerator for up to 3 weeks.

Nutrition Facts : Calories 42 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 38mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 0 protein.

BEST SLOW COOKER PUMPKIN BUTTER

Best Slow Cooker Pumpkin Butter image

Dump everything in your slow cooker, walk away, and 3 hours later you will be rewarded with delicious pumpkin butter!

Provided by Yoly

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes

Time 3h5m

Yield 30

Number Of Ingredients 10

Ingredients

nonstick cooking spray
1 (29 ounce) can pumpkin puree
1 ½ cups brown sugar
1 ½ cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon vanilla extract
¼ teaspoon salt

Steps:

Spray the inside of a slow cooker with cooking spray.
Mix pumpkin puree, brown sugar, white sugar, cinnamon, nutmeg, ginger, cloves, vanilla extract, and salt in a bowl until well incorporated. Transfer to the slow cooker.
Cook on Low, stirring occasionally, until pumpkin butter has thickened to desired consistency, about 3 hours.

Nutrition Facts : Calories 77 calories, Carbohydrate 19.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 86.8 mg, Sugar 18 g

PUMPKIN BUTTER COOKIES

Pumpkin Butter Cookies image

Delicious and moist pumpkin butter cookies.

Provided by dana

Categories Desserts Cookies Drop Cookie Recipes

Time 30m

Yield 32

Number Of Ingredients 14

Ingredients

1 cup packed light brown sugar
¼ cup butter, softened
½ cup quick cooking oats
½ cup pumpkin butter
1 egg
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
2 tablespoons milk
½ cup chopped pecans
½ cup raisins

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
Cream brown sugar and butter together in a mixing bowl. Beat in oats, pumpkin butter, and egg.
Combine flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a separate bowl. Gradually add flour mixture to sugar mixture, alternating with milk. Mix until well blended. Stir in pecans and raisins.
Drop cookie dough by teaspoonfuls onto the prepared baking sheets.
Bake in the preheated oven until set and golden, about 15 minutes. Transfer cookies to wire racks to cool.

Nutrition Facts : Calories 87.6 calories, Carbohydrate 14.9 g, Cholesterol 9 mg, Fat 3 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 78.7 mg, Sugar 9.9 g

SLOW COOKER PUMPKIN BUTTER

Slow Cooker Pumpkin Butter image

A slow cooker, easy recipe for pumpkin butter using fresh pumpkin. Tastes so yummy you'll forget that it's low in sugar as well!

Provided by ALLYK

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes

Time 9h50m

Yield 128

Number Of Ingredients 5

Ingredients

1 cup white sugar
2 tablespoons ground cinnamon
1 tablespoon ground cloves
½ teaspoon ground allspice
1 (5 pound) fresh pumpkin - seeded, peeled, and cut into 2-inch cubes

Steps:

Combine the sugar, cinnamon, cloves, and allspice in a bowl. Place about 1/4 of the pumpkin into the bottom of a slow cooker, and sprinkle with 1/4 of the sugar mixture; repeat layers 3 more times. Cover the slow cooker, set it on Low, then cook for 8 hours or overnight. Stir once or twice during cooking. When the pumpkin is a dark, golden color, place an immersion blender into the slow cooker, and blend the pumpkin butter until smooth.

Nutrition Facts : Calories 11.2 calories, Carbohydrate 2.9 g, Fiber 0.2 g, Protein 0.2 g, Sodium 0.3 mg, Sugar 1.8 g

PUMPKIN BUTTER

Pumpkin Butter image

This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.

Provided by Eleanor Johnson

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes

Yield 40

Number Of Ingredients 7

Ingredients

1 (29 ounce) can pumpkin puree
¾ cup apple juice
2 teaspoons ground ginger
½ teaspoon ground cloves
1 ½ cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

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.

Nutrition Facts : Calories 39.2 calories, Carbohydrate 9.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 49.2 mg, Sugar 8.7 g

PUMPKIN BUTTER (COOKED)

Pumpkin Butter (Cooked) image

This is a "more traditional" pumpkin butter recipe, since it is cooked. Its very yummy as a spread, or used as the pumpkin layer in "pumpkin cheese pie". In a fancy canning jar, it makes a tasty gift. (Cook time includes 10 minute water bath.) You can use Libby's "Solid Pack" canned pumpkin, or your own homemade pumpkin puree for this recipe. Recipe posted on Oct.2, 2002 http://www.fcs.uga.edu/pubs/current/FDNS-E-P.html FYI - NOTE: It is true that previous USDA recommendations had directions for canning mashed winter squash, but USDA withdrew those recommendations. Any publications preceding the Complete Guide to Home Canning (September 1994 revision) are considered out of date. (FYI posted on May 21, 2008)

Provided by Dee514

Categories Spreads

Time 25m

Yield 5 Cups

Number Of Ingredients 4

Ingredients

3 1/2 cups pumpkin puree (commercially canned or homemade)
4 1/2 cups white sugar
1 tablespoon pumpkin pie spice
1 (1/4 ounce) envelope unflavored gelatin

Steps:

In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
Place over medium high heat and bring to a boil.
Reduce heat and simmer, stirring constantly for 5 minutes.
Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top.
Remove air bubbles; wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process in a boiling water bath for 10 minutes.

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