SPICED PUMPKIN BUTTER
Turn pumpkin puree into Spiced Pumpkin Butter with this delicious fall-flavored canning recipe. While you can wrap jars of this pumpkin butter recipe for gifts, make sure to save one or two for yourself to spread on toast or mix into oatmeal.
Provided by BHG Test Kitchen
Time 40m
Number Of Ingredients 10
Steps:
- In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.
- Ladle into jars or freezer containers, leaving 1/2-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.
- To serve, top with chopped nuts. Pumpkin Puree
- Preheat oven to 375°F. Cut pumpkins into 5x5-inch pieces. Remove and discard seeds and strings. Arrange pieces in a single layer, skin sides up, in a foil-lined baling pan. Cover with foil. Bake about 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in food processor or blender. Cover and process or blend until smooth. Measure 1 cup puree to use in risotto. Transfer remaining puree to an airtight container. Store for up to 3 days in the refrigerator or freeze for up to 6 months. Thaw frozen puree in the refrigerator.
Nutrition Facts : Calories 35 kcal, Carbohydrate 9 g, Sodium 17 mg, ServingSize Makes 4-1/2 cups, UnsaturatedFat 0 g
EASY SPICED PUMPKIN BUTTER
Fill your home with the delightful scent of fall spices when you make this easy homemade pumpkin butter, a delicious topping perfect for gifting. It pairs well with everything from oatmeal and yogurt to breads and cookies.
Provided by Tracy Ariza, DDS
Categories Condiments DIY Pantry Foods
Time 25m
Number Of Ingredients 9
Steps:
- Mix together the pumpkin purée, spices, vanilla extract, and sugar, along with the juice from half a lemon in a pan over low heat.
- Blend with an immersion blender until all of the ingredients are combined and smooth.
- Simmer for 10-20 minutes, stirring occasionally with a spatula to prevent it from burning. The cooking time will depend on the water content of your pumpkin puree and how thick you want the final pumpkin butter to be.
- Taste the pumpkin butter and make any adjustments (like adding more spices, sugar, or lemon juice) to suit your taste.
- Once the mixture has reduced and thickened, remove it from the heat. It should continue to thicken slightly as it cools.
- Allow it cool, and store in a jar in the fridge.
- Enjoy!
Nutrition Facts : ServingSize 1 Tablespoon, Calories 20 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 4 g
6 INGREDIENT SPICED PUMPKIN BUTTER
Just 6 simple pantry staple ingredients, 30 minutes, and one pot or slow cooker. YES, this pumpkin butter really is that easy, and it tastes even better. It's thick, creamy, sweet, and spiced perfectly with warm autumn spices. This is sure to become your new fall spread.
Provided by Tieghan Gerard
Time 30m
Number Of Ingredients 7
Steps:
- 1. In a medium sauce pan, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Bring to a gentle boil over medium heat. Cook, stirring often until the pumpkin thickens slightly, but is spreadable, about 20-30 minutes. Taste, adding more maple syrup if needed to sweeten.2. Remove from the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.
- 1. In the bowl of your slow cooker, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Cover and cook on high for 3-4 hours. During the last 45 minutes of cooking, remove the lid to allow the pumpkin butter to thicken. Taste, adding more maple syrup if needed to sweeten.2. Turn off the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.
Nutrition Facts : Calories 16 kcal, ServingSize 1 serving
PUMPKIN SPICE BUTTER RECIPE
Warm pumpkin pie spices are steeped in heavy cream before getting whipped into a creamy butter perfect for spreading on just about anything.
Provided by Tasting Table Staff
Categories Condiments
Time 25m
Number Of Ingredients 9
Steps:
- In a small saucepan, toast the cinnamon, ginger, nutmeg, allspice, clove and white pepper over medium heat until fragrant, 1 to 2 minutes. Stir in the cream and bring to a light simmer, then remove from the heat and let cool completely. Store in a sealable container and refrigerate overnight.
- The next day, place the cream in a food processor with the confectioners' sugar and salt. Spin the mixture until the fat turns into butter and the liquid separates. Transfer the mixture to a large piece of cheesecloth and wring out any excess liquid.
- Transfer the butter to a small condiment bowl and use immediately or store in the refrigerator for later.
Nutrition Facts : Calories 219 calories, Carbohydrate 5 g carbohydrates, Cholesterol 82 mg cholesterol, Fat 22 g fat, Fiber 0 g fiber, Protein 1 g protein, SaturatedFat 14 g saturated fat, ServingSize 0 g, Sodium 141 mg, Sugar 5 g, TransFat 0 g
PUMPKIN SPICE CHEX MIX
Chex® Party Mix Contest Recipe 2009! Butter, brown sugar and spice make a sweet and crunchy cereal mix.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 15m
Yield 16
Number Of Ingredients 8
Steps:
- In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
- Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.
Nutrition Facts : Calories 180, Carbohydrate 23 g, Cholesterol 10 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1/2 Cup, Sodium 150 mg, Sugar 7 g, TransFat 0 g
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