PUMPKIN PECAN BUTTER
You've had apple butter, now try something even better! Goes well with just about any holiday dinner.
Provided by Felix4067
Categories Fruit
Time 35m
Yield 5 cup jars
Number Of Ingredients 6
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.
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.
PUMPKIN PIE CUPCAKES
What could be better than pumpkin pie? How about a pumpkin pie cupcake? These are super moist, almost like steamed pudding, and the whipped-cream topping gets a little help from cream cheese to make it sturdy enough for filling and frosting. Oh, and there's still a crust - in the form of crunchy pie-dough garnish.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
- Whisk the flour, pumpkin pie spice, baking powder and salt together in a large bowl. Whisk the pumpkin puree, granulated sugar, butter, eggs, milk and vanilla together in a medium bowl. Pour the pumpkin mixture into the flour mixture, and gently fold until just incorporated (it's OK if there are some lumps).
- Bake until the tops spring back when pressed, 24 to 28 minutes, rotating the tin halfway through. Let the muffins cool in the pan for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made up to 2 days before and refrigerated in an airtight container.)
- For the pie crust cutouts: While the muffins are cooling, cut out 12 shapes from the pie crust, and arrange them on a parchment-lined baking sheet. Brush each with milk, and sprinkle generously with granulated sugar. Bake until deep golden brown, 10 to 15 minutes, rotating the baking sheet halfway through. Let cool completely.
- For the filling/topping: Beat the cream cheese and confectioners' sugar together in a medium bowl until smooth. Add 1 cup of the cream, and beat until soft peaks form. Add the remaining 1 cup cream, and beat until stiff peaks form. Transfer the mixture to the prepared pastry bag.
- To fill and top the cupcakes: Use a teaspoon or a melon baller to take a small scoop out of the top center of each cupcake (save these cupcake pieces). Squeeze some of the filling/topping into each hole, and top with one of the cupcake pieces. Pipe a swirl of the filling/topping on top of each cupcake. (The cupcakes can be refrigerated for up to 2 hours at this point if you prefer them chilled.) Gently push a pie crust cutout into the frosting of each cupcake, and serve.
PUMPKIN PECAN BUTTER
I was looking for a recipe to use up the last of my Pecans and came across this in an old tattered recipe book
Provided by MISSIB
Categories Very Low Carbs
Time 35m
Yield 24-30 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 102.4, Fat 7.1, SaturatedFat 2.7, Cholesterol 10.2, Sodium 124.4, Carbohydrate 10.2, Fiber 0.8, Sugar 8.7, Protein 0.6
PUMPKIN PECAN COOKIE BUTTER BREAD
Cookie butter gives this dense and flavorful pumpkin bread a decadent depth of flavor, and the easy-fix glaze makes it as pretty as a bakery specialty.
Provided by Stephanie Wise
Categories Side Dish
Time 2h40m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottom and sides of 8x4-inch loaf pan with shortening. Line pan with cooking parchment paper with two edges overhanging sides. Lightly grease paper.
- In large bowl, stir together flour, baking soda and salt. In medium bowl, stir together pumpkin, cookie butter, granulated sugar, brown sugar, 1/3 cup milk, the oil, 2 teaspoons vanilla and the eggs. Add wet ingredients to dry ingredients; stir with rubber spatula just until combined. Fold in pecans. Spread batter evenly in pan.
- Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out mostly clean. If top browns too quickly during baking, cover with foil. Cool in pan on cooling rack 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
- In small bowl, beat Glaze ingredients with whisk until smooth. Pour evenly over top of cooled bread. Let glaze set before slicing.
Nutrition Facts : Calories 380, Carbohydrate 52 g, Cholesterol 30 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 32 g, TransFat 0 g
PECAN-CRUSTED PORK WITH PUMPKIN BUTTER
This is one of my favorite ways to eat pork. Pork chops are crusted in pecans and breadcrumbs, then topped with a delicious homemade pumpkin butter. (You can always use store bought pumpkin butter if you can find it but homemade is always better).
Provided by Andrew Benoit
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 682.8 calories, Carbohydrate 70.6 g, Cholesterol 62.2 mg, Fat 32.6 g, Fiber 7.1 g, Protein 31.2 g, SaturatedFat 5.3 g, Sodium 435.6 mg, Sugar 48.3 g
PUMPKIN-PECAN PIE WITH WHISKEY BUTTER SAUCE
Provided by Stephan Pyles
Categories Bourbon Egg Dessert Bake Thanksgiving Pecan Pumpkin Cinnamon Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes on 8-inch pie
Number Of Ingredients 33
Steps:
- Pie Crust
- Combine the flour and salt in a mixing bowl. Add the butter and incorporate with your fingertips until the mixture resembles very coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour.
- Pumpkin Filling
- Combine all the ingredients thoroughly in a medium bowl; set aside.
- Pecan Syrup
- Combine all the ingredients thoroughly in a medium bowl; set aside.
- Assembly
- Preheat the oven to 325°F. Grease an 8-inch springform cake pan.
- Roll out the dough on a lightly floured work surface to 3/16 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place the dough in the greased cake pan. Press firmly in place and trim the edges. Chill for 15 minutes.
- Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve with Whiskey Butter Sauce.
- Whiskey Butter Sauce
- Melt the butter in the top of a double boiler set over gently simmering water.
- Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey.
PUMPKIN BUTTER
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
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
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