Nancys Pumpkin Butter Food

FROM SCRATCH PUMPKIN PIE

Steps:

• For the pumpkin: Preheat the oven to 375 degrees F.
• Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
• For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
• Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
• Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
• For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
• Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.

FROM SCRATCH PUMPKIN PIE

Steps:

• For the pumpkin: Preheat the oven to 375 degrees F.
• Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
• For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
• Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
• Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
• For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth. Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
• Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
• Decorate with whipped cream before serving, if using.

NANCY'S PUMPKIN PIE CAKE

Steps:

• Mix pumpkin, milk, eggs, sugar, salt, nutmeg and cinnamon together. Pour mixed ingredients into prepared 13 X 9 pan.
• Sprinkle DRY cake mix on top of pumpkin mixture. Top cake mix with chopped pecans. Next, top with melted butter or margarine.
• Bake 50 minutes or until set at 350°.

NANCY'S PUMPKIN BUTTER

Steps:

• In a medium bowl, using an electric mixer, beat margarine for 30 seconds, or until creamy. Gradually blend in the pumpkin, confectioners' sugar, cinnamon and nutmeg.
• Cover and chill overnight. Let stand at room temperature for 30 minutes for easier spreading.

NANCY'S PUMPKIN BUTTER

Steps:

• In a medium bowl, using an electric mixer, beat margarine for 30 seconds, or until creamy. Gradually blend in the pumpkin, confectioners' sugar, cinnamon and nutmeg.
• Cover and chill overnight. Let stand at room temperature for 30 minutes for easier spreading.

AUNT NANCY'S PEANUT BUTTER FUDGE

Steps:

• Mix in bowl- peanut butter and marshmellow cream and set to side.
• Mix sugar, butter, milk in saucepan and bring to a boil.
• Boil for 5 minutes.
• Remove from heat.
• Mix everything together. (easier if you use a mixer on stir).
• Put in cookie sheet. (lined with a wax paper).
• Let cool and harden.

NANCY'S PUMPKIN BREAD

Steps:

• Add eggs to sugar and beat well.
• Add oil and beat.
• Add pumpkin and blend.
• Add the dry ingredients alternately with water.
• Pour evenly into 3 8 1/2 x 4 1/2 inch greased loaf pans.
• Bake 1 hour at 350 degrees.
• After cooling, loaves can be sliced, wrapped in foil, and frozen. To reheat, place frozen loaf in the oven at 350 degrees for 20-30 minutes.

NANCY'S PUMPKIN BUTTER

Steps:

• In a medium bowl, using an electric mixer, beat margarine for 30 seconds, or until creamy. Gradually blend in the pumpkin, confectioners' sugar, cinnamon and nutmeg.
• Cover and chill overnight. Let stand at room temperature for 30 minutes for easier spreading.

NANCY'S PUMPKIN CAKE

Steps:

• Layer #1: Beat together yellow cake mix (minus 1 cup to be used later for topping), 1 egg and 1 stick of melted oleo. Press into greased & floured 9x13 pan.
• Layer #2: Beat together pumpkin, 3 eggs, milk, cinnamon, and brown sugar. Pour on top of layer #1.
• Layer #3: Mix together 1/2 stick cold oleo, white sugar and 1 cup of reserved cake mix. Mix until crumbly & crumble over top of layer #2.
• Bake: at 350°F for about 35-40 min until toothpick inserted comes out clean.
• Serve: top with Cool Whip as desired.

NANCY'S PUMPKIN BUTTER

Steps:

• In a medium bowl, using an electric mixer, beat margarine for 30 seconds, or until creamy. Gradually blend in the pumpkin, confectioners' sugar, cinnamon and nutmeg.
• Cover and chill overnight. Let stand at room temperature for 30 minutes for easier spreading.