Harvest Pumpkin Butter Recipes

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6 INGREDIENT SPICED PUMPKIN BUTTER



6 Ingredient Spiced Pumpkin Butter image

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

2 cans (15 ounce) pumpkin puree
1/3 cup apple cider
1/2 cup real maple syrup, plus more if needed to sweeten
1 tablespoon vanilla extract
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon kosher salt

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

HARVEST PUMPKIN BUTTER



Harvest Pumpkin Butter image

Stir up a fresh alternative to traditional apple butter by making this scrumptious spread. "It's yummy on English muffins or any kind of toasted bread," details subscriber Marlene Muckenhirn of Delano, Minnesota.

Provided by Taste of Home

Time 25m

Yield 1-1/4 cups.

Number Of Ingredients 6

1 cup canned pumpkin
1/2 cup honey
1/4 cup molasses
1 tablespoon lemon juice
3/4 teaspoon ground cinnamon
English muffins, split and toasted

Steps:

  • In a small saucepan, combine the first five ingredients. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. , Refrigerate for at least 1 hour. Serve on English muffins.

Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.

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

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



Pumpkin Butter image

Fall's iconic orange gourd has a place beyond October 31: as pumpkin butter, a fiber-filled spread packed with beta-carotene. Chef Mary Dumont of Harvest restaurant in Cambridge, Massachusetts, shares her take on this seasonal spread.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes

Number Of Ingredients 4

2 pounds peeled, seeded, and diced sugar pie pumpkin (substitute canned if needed)
1/4 cup turbinado sugar
1/4 cup brown sugar
Pinch of salt

Steps:

  • In a stainless steel pot, combine pumpkin, sugar, brown sugar, and salt; bring to a simmer. (If using fresh pumpkin, stir until it's tender, about 20 to 30 minutes.)
  • Continue simmering until the mixture starts to thicken, about 20 minutes. Remove from heat and transfer to a blender; blend until smooth. Return mixture to pot and heat for 10 minutes on low until it reaches desired thickness. Remove, cool, and serve.

HARVEST PUMPKIN-SPICE BARS



Harvest Pumpkin-Spice Bars image

Everyone needs an absolutely delicious pumpkin bar recipe to usher in the fall season. Consider this one yours! It features an extra moist crumb, with the perfect pumpkin pie spice level and a homemade cream cheese frosting. In other words, this recipe is perfect, especially when you're feeding a crowd. So add these pumpkin bars to your recipe box now and when fall parties and occasions start popping on your calendar, you'll have the best dessert on the whole table!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 49

Number Of Ingredients 17

4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins, if desired
1 package (3 oz) cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped walnuts, if desired

Steps:

  • Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
  • Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
  • In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 13 g, TransFat 0 g

HARVEST PUMPKIN BUTTER



Harvest Pumpkin Butter image

Make and share this Harvest Pumpkin Butter recipe from Food.com.

Provided by CoffeeB

Categories     Spreads

Time 1h15m

Yield 1 1/4 cups

Number Of Ingredients 5

1 cup pumpkin
1/2 cup honey
1/4 cup molasses
1 tablespoon lemon juice
3/4 teaspoon cinnamon

Steps:

  • In a small saucepan, combine all the ingredients.
  • Mix well.
  • Bring to a boil, stirring frequently.
  • Reduce heat and simmer uncovered for 15 minutes or until thickened.
  • Refrigerate for at least 1 hour.
  • Serve.

HARVEST PUMPKIN SOUP



Harvest Pumpkin Soup image

This crowd-friendly, autumnal soup is made with a whole host of root vegetables. One sugar pumpkin is halved and roasted until the flesh is soft, then puréed. It's then cooked with turnips, parsnips, potatoes, and shallots, flavored with fresh thyme leaves and brown sugar, and blended with chicken stock and heavy cream for a comforting meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

1 small sugar pumpkin, halved, seeds and stringy fibers removed and reserved
6 tablespoons unsalted butter
3 cups homemade or low-sodium store-bought chicken stock
3 cups water
1 sprig fresh thyme
1 small parsnip (about 4 ounces), peeled and coarsely chopped
1 small Yukon gold potato (about 6 ounces), peeled and coarsely chopped
1 small turnip (about 4 ounces), peeled and coarsely chopped
2 small shallots, minced (about 1/4 cup)
1/2 cup dry white wine
3 tablespoons heavy cream
1 teaspoon packed light-brown sugar
2 teaspoons coarse salt
Freshly ground pepper, to taste

Steps:

  • Preheat oven to 400 degrees. Place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 minutes. Scoop out flesh, and puree in a food processor (you should have 2 cups).
  • Melt 1 tablespoon butter in a small saucepan over medium-high heat. Add reserved seeds and fibers from pumpkin, and cook for 4 minutes. Add stock, water, and thyme, and bring to a gentle simmer. Cook for 9 to 10 minutes.
  • Meanwhile, melt remaining 5 tablespoons butter in a large saucepan over medium-high heat. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 minutes. Add shallots, and cook until soft, about 4 minutes. Add wine, and cook until liquid has reduced by half.
  • Strain pumpkin-seed mixture, reserving broth and discarding solids. Add broth to pumpkin-wine mixture. Bring to a simmer; cook 20 minutes. Let cool.
  • Pass soup through a food mill into a clean saucepan, or puree in a food processor in small batches until smooth. (If soup does not reach desired consistency using a food processor, press it through a fine sieve to remove any remaining lumps.) Heat soup in a saucepan over medium-high heat. Stir in cream, sugar, salt, and pepper, and serve.

AUTUMN HARVEST PUMPKIN PIE



Autumn Harvest Pumpkin Pie image

This is the best holiday pie I've ever tasted, with apple butter, orange and maple flavors mingling with the pumpkin. I use fresh pumpkin if I have a little extra time. —Stan Strom, Gilbert, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 20

2 cups all-purpose flour
1 cup cake flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/2 cup butter-flavored shortening
1 large egg
1/3 cup cold water
1 tablespoon cider vinegar
FILLING:
2-1/2 cups canned pumpkin (about 19 ounces)
1-1/4 cups packed light brown sugar
3/4 cup half-and-half cream
2 large eggs
1/4 cup apple butter
2 tablespoons orange juice
2 tablespoons maple syrup
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/4 teaspoon salt

Steps:

  • In a large bowl, mix first 4 ingredients; cut in butter and shortening until crumbly. Whisk together egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half so that 1 portion is slightly larger than the other; shape each into a disk. Wrap; refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of pie plate. Refrigerate until ready to fill., Roll smaller portion of dough to 1/8-in. thickness. Cut with a floured pumpkin-shaped cookie cutter; place some cutouts 1 in. apart on a baking sheet, reserving unbaked cutouts for decorative edge if desired. Bake until golden brown, 8-10 minutes., Meanwhile, beat together filling ingredients until blended; transfer to crust. flute or decorate edge with unbaked cutouts, brushing off flour before pressing lightly onto edge. Bake on a lower oven rack 10 minutes. Cover edge loosely with foil. Reduce oven setting to 350°. Bake until a knife inserted near the center comes out clean, 45-50 minutes., Cool on a wire rack; serve or refrigerate within 2 hours. Top with baked pumpkin cutouts before serving.

Nutrition Facts : Calories 647 calories, Fat 28g fat (12g saturated fat), Cholesterol 112mg cholesterol, Sodium 277mg sodium, Carbohydrate 89g carbohydrate (47g sugars, Fiber 4g fiber), Protein 9g protein.

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