PUMPKIN BUTTER
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
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
PUMPKIN BUTTER II
This lovely spread will be gobbled up by children and grown-ups alike. Put it on the breakfast table during the holidays for a seasonal treat.
Provided by Sara
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Yield 80
Number Of Ingredients 4
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.
Nutrition Facts : Calories 46.2 calories, Carbohydrate 11.8 g, Fiber 0.1 g, Protein 0.2 g, Sodium 0.3 mg, Sugar 11.4 g
CROCK POT APPLE PUMPKIN BUTTER (NO ADDED SUGAR)
Make and share this Crock Pot Apple Pumpkin Butter (No Added Sugar) recipe from Food.com.
Provided by yogiclarebear
Categories Pumpkin
Time 20h15m
Yield 6 12 pints
Number Of Ingredients 6
Steps:
- Add all ingredients to a large crockpot, stirring to combine.
- Set crockpot to LOW and crack the lid to let the water evaporate out. Let it cook. The idea is to cook out most of the liquid so it thickens.
- After several hours (I left mine overnight), check it, stir it, taste it, adjust.
- If it is still holding liquid, cook it longer, stirring, checking, tasting, and adjusting occasionally.
- When it seems thickened to your preference ("spreadable" maybe), spoon it into containers for the fridge, or prepare to can and preserve...continuing to the next step --.
- Bring a large canner pot to a boil and add sterilized jars.
- Bring one jar and a 2 piece lid out of the hot water. Fill jars to ½" of top. With a chopstick or similar utensil, stir and move the butter around in the jar, removing air pockets and bubbles. Then, tap the bottom of the jar firmly (but don't break it for gosh sakes!) on a towel on the countertop a few times to tamp down the butter.
- Wipe any gunk off the rim and screw on 2-piece lid until finger tight. Place jar in water and repeat until the butter fills the last jar. Leftover butter can be put in a jar and into the fridge. Try to do these steps swiftly.
- Cover the canner, bring water back to a boil, and process jars for 30 minutes. Remove from water carefully, and let cool.
- You may hear popping as the jars cool. Leave them be! Don't shake or jostle them for 24 hours. After that, check seals- lids should be sucked down. Any jars that didn't seal can be refrigerated.
Nutrition Facts : Calories 149.6, Fat 0.4, SaturatedFat 0.1, Sodium 6.9, Carbohydrate 39.8, Fiber 4, Sugar 29.9, Protein 1.3
SUGAR-FREE PUMPKIN COOKIES
These cookies are so good, and they taste a little bit like pumpkin pie. They have a cake-like texture, but they are moist. I make them for my mother-in-law, primarily, because she is diabetic, and she adores them. We live at high altitude (6,800-ish ft.), and they work fine. *Note*: Do not flatten them before putting them in the oven. They do not change shape (flatten) themselves, but I think that helps them keep their moisture when they're stored.
Provided by Greeny4444
Categories Drop Cookies
Time 1h
Yield 5 dozen, 30 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Combine flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg in medium bowl. Set aside.
- Cream butter and Splenda in large mixing bowl.
- Add pumpkin, eggs, and vanilla extract; beat until blended.
- Gradually add flour mixture into pumpkin mixture at low speed until combined.
- Stir in nuts, if using.
- Drop using a cookie scoop or by rounded teaspoons onto ungreased baking sheets.
- Bake for 12 to 15 minutes, or until edges are golden brown.
- Remove to wire rack to cool completely.
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KETO PUMPKIN BUTTER RECIPE (SUGAR FREE AND LOW CARB)
From bakeitketo.com
3.8/5 (5)Total Time 25 minsCategory Breakfast, SnackCalories 7 per serving
- In a medium heavy-bottomed saucepan, combine the pumpkin, water, sugar-free maple syrup, allulose, apple cider vinegar, lemon juice, pumpkin pie spice, and salt.
- Bring the mixture to a boil over medium-high heat and then reduce the heat to low (you want the pumpkin mixture to maintain a low simmer). Continue cooking for 20 minutes, stirring regularly so it doesn't burn, until the mixture has reduced to approximately 2 cups.
- Remove the pumpkin butter from the stove and stir in the vanilla. Allow the pumpkin butter to cool and then store in the refrigerator. I like to split the pumpkin butter into two containers so I can freeze half for later. I use 8 oz Ball Freezer Jelly Jars (see notes below for link).
SUGAR-FREE HOMEMADE PUMPKIN BUTTER - SIMPLY QUINOA
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5/5 (2)Total Time 1 hr 35 minsCategory CondimentCalories 263 per serving
- Preheat the oven to 400 degrees F. Fill a baking dish with 1/4" of water and place the pumpkin skin side up in the center of the dish. Roast for 1 hour. Remove from the oven and rest until it's cool enough to handle.
- Transfer the pumpkin to a sauce pan and add the remaining ingredients. Whisk until well combine.
- Bring the pumpkin mixture to a boil, turning down to low and simmering for 30 minutes to let it thicken.
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