Pumpkin Citrus Butter Recipes

PUMPKIN BUTTER III

Steps:

• In a medium saucepan over medium heat, mix solid pack pumpkin puree, applesauce, apple juice, brown sugar and pumpkin pie spice. Bring mixture to a boil. Reduce heat, and simmer approximately 1 1/2 hours. Transfer to sterile containers and chill in the refrigerator until serving.

PUMPKIN BUTTER

Steps:

• In small sauce pan, combine pumpkin, applesauce, sugar, cinnamon and ginger.
• Bring to a boil; reduce heat to low and simmer, uncovered, stirring often to prevent scorching, 45 min.
• or until mixture becomes very thick.
• Stir in lemon juice.
• Let cool, then spoon into tight-sealing container and refrigerate.
• Will keep in the refrigerator up to 2 weeks.

PUMPKIN BUTTER

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.

PUMPKIN BUTTER II

Steps:

• In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
• Place over medium high heat and bring to a boil. Reduce heat and simmer, stirring constantly for 5 minutes.
• Transfer to sterile containers, and chill in the refrigerator until serving.

OLD FASHIONED PUMPKIN BUTTER

Steps:

• Combine pumpkin puree, sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, cayenne pepper, apple juice, and apple cider vinegar in a deep, heavy-bottomed saucepan; whisk until thoroughly combined. Place over medium-high heat and stir occasionally until simmering.
• Reduce heat to medium-low and cook, stirring occasionally, until the mixture thickens and reduces by about half, 45 to 60 minutes. The sauce will be very hot, so wear an oven mitt and stir carefully. You may also want to use a splatter guard to keep the sauce from dirtying your stove.
• Once reduced, remove from the stove and let cool for 10 minutes. Toss in butter and whisk until it disappears. Let cool to room temperature, about 1 1/2 hours.
• Transfer pumpkin butter into an airtight container and place in the refrigerator until thoroughly chilled and flavors have developed, 8 hours to overnight. Store in the refrigerator.

PUMPKIN BUTTER

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend., Cool. Spoon into jars. Cover and store in the refrigerator for up to 3 weeks.

PUMPKIN BUTTER (CROCK POT)

Steps:

• Squeeze the lemons and add their juice to the pumpkin and spices.
• Cook the mixture either in a crock pot on low or in a 300° F oven until it becomes thick and smooth.
• Put the golden pumpkin butter in sterilized, very hot, pint or half pint jars, and seal.

PUMPKIN SPICE BUTTER

Steps:

• Heat oven to 350 degrees. Place pumpkin in a roasting pan, and cover tightly with foil. Bake until pumpkin is very tender, about 45 minutes. Transfer pumpkin pieces to the bowl of a food processor, and process until smooth.
• Place pureed pumpkin into a medium saucepan, and cook over medium-low heat, stirring often, until very thick, about 25 minutes. Add brown sugar, cinnamon, nutmeg, ginger, and lemon juice; cook until sugar is dissolved, about 5 minutes. Cool and serve, or store in the refrigerator up to 1 week.

PUMPKIN-CITRUS TUBE CAKE

Steps:

• In a large bowl, beat the pumpkin, sugar, milk, eggs, orange juice, oil, maple flavoring and vanilla until well blended. Combine the flours, flaxseed, orange zest, baking powder, cornstarch, poppy seeds, pie spice, salt and baking soda; gradually beat into pumpkin mixture until blended., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, whisk the confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.

PUMPKIN CITRUS BUTTER

Steps:

• In a food processor, grind lemons and orange, including the peel.
• In a large, heavy saucepan, combine the ground fruit and all its juice with the pumpkin puree, the sugar and the water.
• Over medium heat, bring to a boil, stirring often.
• Reduce heat and simmer, stirring often, until thickened; about 40 minutes.
• Pour into prepared hot, sterilized jars and seal with prepared lids.