Muirhead Pecan Pumpkin Butter Dessert Squares Recipes

PECAN PUMPKIN BUTTER DESSERT BARS

Steps:

• Preheat oven to 350 degrees and grease a 9 X 13 inch pan. Layer 1 - Reserve 1 cup of the cake mix and set aside. Using an electric mixer combine remaining cake mix with 1 egg and ½ cup of butter. Mix to cookie dough consistency. Press dough into bottom of pan. Layer 2 - Mix the jar of pecan pumpkin butter with the milk and remaining 2 eggs. Pour layer over cake layer. Layer 3 - Combine the reserved 1 cup of cake mix with flour, sugar and cinnamon and remaining ¼ cup of butter. Mix to cookie dough consistency. Crumble the topping over the other two layers. Bake for 35 - 40 minutes. Cool before eating. Eat by itself or top with cool whip.

PECAN PUMPKIN DESSERT

Steps:

• Spritz a 13x9-in. baking dish with cooking spray; line it with parchment. Set aside. , In a large bowl, beat the pumpkin, milk, sugar, eggs and vanilla until well blended. Pour into prepared pan. Sprinkle with cake mix and drizzle with butter. Sprinkle with pecans., Bake at 350° for 1 hour or until golden brown. Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove parchment., In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator.

WILLIAMS-SONOMA PUMPKIN DESSERT SQUARES

Steps:

• Preheat oven to 350.
• Reserve 1 cup of cake mix and set aside.
• Mix remaining cake with with 1/2 cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13" x 9" baking dish.
• Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.
• Mix remaining 1 cup cake mix with flour, sugar, remaining 1/4 cup butter, and cinnamon, and crumble over the top of the pumpkin layer.
• Bake 35-40 minutes, or until golden.
• Cool to room temp and serve.

PECAN PUMPKIN BUTTER SPICE BREAD

Steps:

• Heat oven to 350 degrees.
• Mix pumpkin, sugar, water, oil and eggs.
• Combine flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves.
• Add dry ingredients to pumpkin mixture, mix until smooth.
• Add pecans and raisins (optional).
• Grease and flour two 9 x 5 inch loaf pans.
• Divide batter between the two pans.
• Bake for 65-70 minutes or until toothpick comes out clean.
• Cool for 15 minutes, then remove from pans.
• Serve with cream cheese (I like Honey Nut).

MUIRHEAD PECAN PUMPKIN BUTTER NO-CRUST CHEESECAKE RECIPE - (2.7/5)

Steps:

• Preheat oven to 350 degrees F. Cream together cream cheese, granulated sugar, brown sugar, vanilla, bourbon, and salt. Beat in eggs one at a time. Blend in sour cream, cornstarch, and Muirhead Pecan Pumpkin Butter. Grease 8"x3" spring pan. Pour mixture into pan and bake at 350 degrees F for 30 minutes. Shut off heat and allow the cake to remain in the oven for 1 hour. DO NOT OPEN OVEN DOOR DURING THIS TIME. Cool in pan. Refrigerate after cooling. Garnish with chopped pecans.