Pumpkin Butter Cooked Food

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:

• Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
• Transfer to sterile containers and chill in the refrigerator until serving.

PUMPKIN GOOEY BUTTER CAKE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray. Combine the cake mix, eggs and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
• For the filling: Beat the cream cheese in a clean mixer bowl with the paddle until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the eggs, pumpkin pie spice and vanilla and beat until smooth. Add the pumpkin and butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
• Bake until the edges are puffed and golden brown and the center is just set, about 40 minutes. Let cool. Cut into squares and serve topped with whipped cream.

PUMPKIN COMPOUND BUTTER

Steps:

• Combine the butter, pumpkin puree and honey in a small mixing bowl until a smooth paste forms. Serve immediately or store in an airtight container, refrigerated, for up to 2 weeks.

PUMPKIN BUTTER (COOKED)

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.
• Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top.
• Remove air bubbles; wipe jar rims.
• Cover at once with metal lids, and screw on bands.
• Process in a boiling water bath for 10 minutes.

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

Steps:

• In a stainless steel pot, combine pumpkin, sugar, brown sugar, and salt; bring to a simmer. (If using fresh pumpkin, stir until it's tender, about 20 to 30 minutes.)
• Continue simmering until the mixture starts to thicken, about 20 minutes. Remove from heat and transfer to a blender; blend until smooth. Return mixture to pot and heat for 10 minutes on low until it reaches desired thickness. Remove, cool, and serve.

PUMPKIN WALNUT COOKIES WITH BROWN BUTTER FROSTING

Steps:

• Preheat oven to 375°; to make the cookies-in a bowl combine the flour, baking powder, salt, allspice, cinnamon, and ginger; set aside.
• In another bowl, cream the butter and sugar until evenly combined.
• Add in the eggs, pumpkin, and vanilla; beat well.
• Add the dry ingredients and mix thoroughly; stir in the walnuts.
• Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion.
• *The batter will seem extremely soft compared with most cookie doughs, but it will firm up during baking.
• Bake for 12 minutes; cool the cookies on the sheets for 10-12 minutes, then removed to a wire rack to cool completely.
• To make the frosting: add sugar, milk, and vanilla to a bowl; set aside.
• In a small saucepan over medium-high heat, cook the butter until lightly browned, about 3-5 minutes, stirring frequently.
• Remove from the heat, add to the other ingredients and beat until smooth and creamy; cover until ready to use.
• When the cookies are completely cool, spread a generous amount of frosting on each cookie, and top with a walnut half.
• Let icing set before stacking the cookies or they will stick together.

PUMPKIN BUTTER (NO COOK)

Steps:

• Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well.
• Add pumpkin, cinnamon and nutmeg; mix well.
• Cover and chill at least 3 hours.
• Let butter stand at room temperature to soften before serving.

SLOW COOKER PUMPKIN BUTTER

Steps:

• Combine the sugar, cinnamon, cloves, and allspice in a bowl. Place about 1/4 of the pumpkin into the bottom of a slow cooker, and sprinkle with 1/4 of the sugar mixture; repeat layers 3 more times. Cover the slow cooker, set it on Low, then cook for 8 hours or overnight. Stir once or twice during cooking. When the pumpkin is a dark, golden color, place an immersion blender into the slow cooker, and blend the pumpkin butter until smooth.

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.