Pumpkin Butter Appetizer Recipes

PUMPKIN BUTTER

Pumpkin Butter image

Looking for a homemade condiment? Enjoy this sweet and spicy butter made with pumpkin - perfect to serve over waffles or biscuits.

Provided by Betty Crocker Kitchens

Categories Condiment

Time 40m

Yield 48

Number Of Ingredients 8

Ingredients

3 cups canned pumpkin (not pumpkin pie mix)
1 1/2 cups packed brown sugar
1/2 cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon salt

Steps:

In 4-quart saucepan, mix pumpkin, brown sugar, granulated sugar and lemon juice. Heat to simmering over medium-low heat, stirring occasionally to keep mixture from sticking to bottom of pan. Simmer uncovered 30 minutes, stirring often, until mixture coats back of spoon. Remove from heat; stir in vanilla, cinnamon, allspice and salt. Cool completely.
Pour into storage containers; cover tightly. Store in refrigerator.

Nutrition Facts : Calories 40, Carbohydrate 10 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 9 mg

CHEDDAR PUMPKIN APPETIZERS

Cheddar Pumpkin Appetizers image

Guests will enjoy clever edible pumpkins, whether served as an appetizer or used as a garnish. What a treat!

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 30m

Yield 8

Number Of Ingredients 4

Ingredients

8 tablespoons smoked Cheddar cold pack cheese food (from 8-oz container), well chilled
2 teaspoons finely chopped peanuts
4 butter-flavored pretzel spindles or sticks, broken in half
16 tiny pieces fresh parsley leaves

Steps:

Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on waxed paper-lined serving plate. Refrigerate 10 to 15 minutes for easier handling.
With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts.
Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator.

Nutrition Facts : Calories 60, Carbohydrate 3 g, Cholesterol 15 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Pumpkin, Sodium 270 mg, Sugar 2 g, TransFat 0 g

PUMPKIN BUTTER APPETIZER

Pumpkin Butter Appetizer image

This appetizer is always a huge hit when I make it. It tastes wonderful and is really easy to make. It makes a nice presentation. I use Williams Sonoma Pumpkin Butter with pecans or Muirhead Pumpkin Pecan Butter (that is where Williams Sonoma gets theirs from!!) Do not let the balsamic vinegar part scare you off. It really makes the appetizer Pop and tastes so good.

Provided by Deb Finney @DebFinney

Categories Cheese Appetizers

Number Of Ingredients 5

Ingredients

8 ounce(s) cream cheese, softened
1/2 jar(s) pumpkin pecan butter (13.5 ounce jar)
2 - scallion or green onion, sliced thinly
2 slice(s) bacon, cooked and crumbled
2 tablespoon(s) balsamic vinegar

Steps:

Mold cream cheese into a ball and flatten with a depression on top (leaving about a 1/4 inch rim around the entire ball.
Spread the pumpkin butter on top of this.
Top with sliced scallions or green onions
Fry your bacon and crumble on top of appetizer. Deglaze the pan you fried the bacon in with two tablespoons (approximately) of Balsamic Vinegar. Pour this on top of the cheese ball.
Serve with crackers (wheat thins is what I use a lot)

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