PUMPKIN BUTTER
This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.
Provided by Eleanor Johnson
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Yield 40
Number Of Ingredients 7
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.
Nutrition Facts : Calories 39.2 calories, Carbohydrate 9.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 49.2 mg, Sugar 8.7 g
PUMPKIN HONEY BUTTER
This is a super yummy honey butter that is great on just about anything! Try it on pancakes, or rolls at Thanksgiving dinner!
Provided by Namaste Mama
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 2h10m
Yield 20
Number Of Ingredients 4
Steps:
- Place the butter in a mixing bowl, and whip on high speed with an electric mixer until fluffy, about 1 minute.
- In another bowl, stir together the honey, pumpkin, and pumpkin pie spice until well mixed. Add the honey mixture to the butter, and whip on high with the electric mixer until the mixture is fluffy and smooth, about 1 more minute. Chill the pumpkin butter for several hours or overnight to blend the flavors.
Nutrition Facts : Calories 66.7 calories, Carbohydrate 7 g, Cholesterol 12.2 mg, Fat 4.6 g, Protein 0.1 g, SaturatedFat 2.9 g, Sodium 33.1 mg, Sugar 7 g
PUMPKIN BUTTER
Fall's iconic orange gourd has a place beyond October 31: as pumpkin butter, a fiber-filled spread packed with beta-carotene. Chef Mary Dumont of Harvest restaurant in Cambridge, Massachusetts, shares her take on this seasonal spread.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes
Number Of Ingredients 4
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 SPICE COMPOUND BUTTER
Steps:
- Beat the butter, honey and pumpkin pie spice in a large bowl with an electric mixer on medium-high speed until thoroughly blended. Use a spatula to transfer the butter onto a large piece of waxed paper or plastic wrap. Use the sides of the paper or wrap to roll the butter into a baton shape. Twist the ends and place in the refrigerator until firm. Serve with warm pumpkin muffins or pumpkin bread. Keeps for 5 days in the refrigerator and up to 6 months in the freezer.
PUMPKIN COMPOUND BUTTER
Steps:
- For an extra creamy texture, beat the butter until pale yellow.
- Add honey, pumpkin purée and spices, and stir until well combined.
- Store in an air-tight container for up to a week, or freeze for six months.
- Spread on bread, toast, muffins or bagels.
PUMPKIN-SPICED COMPOUND BUTTER PORK CHOP WITH FRIED SAGE GREEN BEANS
Stem sage. Mince garlic. Trim ends off green beans. Pat pork chops dry, season both sides with 1/4 tsp. salt and pumpkin spice.
Provided by Chef David Padilla
Time 35m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Before You Cook Turn oven on to 450 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Stem sage. Mince garlic. Trim ends off green beans. Pat pork chops dry, season both sides with 1/4 tsp. salt and pumpkin spice. 2 Sear the Chops Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add pork chops to hot pan and cook undisturbed until browned, 2-3 minutes. Transfer pork chops to prepared baking sheet, seared side up. Reserve pan; no need to wipe clean. 3 Cook the Chops and Beans Place green beans and garlic on empty half of prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt and a pinch of pepper. Massage oil into beans, then roast until green beans are tender and pork reaches a minimum internal temperature of 145 degrees, 7-9 minutes. While pork chops roast, make butter and fry sage. 4 Make Butter and Fry Sage Combine butter, honey, red pepper flakes (to taste) in a mixing bowl. Return pan used to cook chops to medium heat and add 1 tsp. olive oil. Add sage to hot pan and cook until crispy, 30 seconds-1 minute. 5 Finish the Dish Place green beans on a plate. Crumble crispy sage and garnish green beans with sage. Place pork chop next to green beans and top with a dollop of honey butter.
Nutrition Facts :
PUMPKIN HONEY BUTTER RECIPE
Whipped Pumpkin Honey Butter is the perfect way to spread a little bit of fall goodness on your baked goods!
Provided by Creative Team
Categories Bread
Time 10m
Number Of Ingredients 6
Steps:
- Whip the softened butter, cinnamon, pumpkin pie spice and 1 tablespoon of the pumpkin puree.
- Gradually add the rest of the pumpkin puree as you continue to whip the butter.
- Add the honey and vanilla and continue beating (1-2 minutes) until thick and fluffy.
- Scoop into a container for easy serving, or place in a piping bag and pipe it into a glass jar or other container.
- Serve at room temperature with a drizzle of honey over the top, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 166 kcal, Carbohydrate 8 g, Protein 1 g, Fat 15 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 136 mg, Fiber 1 g, Sugar 7 g
PUMPKIN SPICE COMPOUND BUTTER
This pumpkin spice compound butter is speckled with pumpkin pie spice! It's slightly sweet and tastes like a slice of pumpkin pie!
Provided by Miranda Couse
Categories Condiment
Time 3m
Number Of Ingredients 3
Steps:
- In a small bowl, add in the butter, pumpkin pie spice, and powdered sugar. Stir with a spatula until combined.
- Add into a small jar.
Nutrition Facts : Calories 103 kcal, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 101 mg, ServingSize 1 serving
COMPOUND BUTTER: HOW TO MAKE HERB BUTTER
Whether you are looking at add flavor to steaks, turkey, or other meats, or you want a tasty spread for your bread, compound butter is a simple herb butter that will bring your cooking to a new level!
Provided by Tracy Ariza, DDS
Categories Condiments
Time 15m
Number Of Ingredients 8
Steps:
- Allow butter to come to room temperature so that it is very soft.
- Add the butter to a bowl with all of the other ingredients.
- Mix together all of the ingredients until the herbs are well dispersed in the butter.
- If you are short on time, and don't have fully softened butter, you can use a food processor to help mix the butter with the herbs. The blades of the food processor will help break up the butter enough to incorporate all of the herbs.
- Scoop the herb butter onto the center of a sheet of parchment paper or plastic wrap.
- Roll up the paper or plastic, forming the butter into a log shape. Roll up the ends of the paper like a wrapped candy.
- Place the log of herb butter into the fridge or freezer until the butter has firmed up again.
- Unroll the butter and slice it into disks to use on your meats or to serve for spreading on bread.
Nutrition Facts : ServingSize 1 tsp., Calories 32 kcal, Fat 3 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 61 mg
HOMEMADE PUMPKIN BUTTER
Pumpkin Butter is an easy spread that can be used on everything from pancakes to dinner rolls and everything between! Make extra to give as presents, hostess gifts or party favors during the fall months.
Provided by Jessica Formicola
Categories Snack
Time 6m
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F. Cut the pumpkin in half, stem to base. Scrape out seeds and pulp. Reserve seeds to make baked seeds, if desired.
- Place halves on a rimmed baking sheet. Sit halves meat side up (cut a small slice out on the bottom of each to allow them to sit evenly without rolling).Cover each half with aluminum foil. Bake for 60 minutes, or until pumpkin meat is fork tender.
- Scrape pumpkin meat from shell halves and puree in a blender or food processor. Remove any remaining stringy pieces or seeds. If it is super thick, add 1 tablespoon of water.
- Place the pumpkin puree (about 3 1/2 cups), sugar, apple juice, maple syrup and pumpkin pie spice in a heavy bottom sauce pan. Heat over medium-low until lightly simmering.
- Stir well and reduce heat to low. Continue to stir and simmer for 40-60 minutes. This greatly depends on the water content of your pumpkin puree, so watch carefully to make sure it doesn't get too thick or scald. Canned pumpkin will need less time than fresh pumpkin puree.
- Mixture will have some texture, place in a food processor to make it smooth, if desired. It should be thick and spreadable, but not too watery.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Nutrition Facts : Calories 591 kcal, Carbohydrate 149 g, Protein 3 g, Fat 1 g, Sodium 21 mg, Fiber 8 g, Sugar 131 g, ServingSize 1 serving
PUMPKIN SPICE BUTTER
Pumpkin spice butter is a perfect fall treat! Made in minutes from simple ingredients, this pumpkin compound butter recipe includes honey, pumpkin puree, and warm spices for a delicious spread.
Provided by Alyssa
Categories Spreads
Time 10m
Number Of Ingredients 6
Steps:
- Add softened butter, ground cinnamon, pumpkin pie spice, and ⅛ teaspoon coarse sea salt to a bowl. Beat with an electric mixer on medium speed for 1-2 minutes until everything is smooth, creamy, and well combined. You can also use a stand mixer fitted with the whisk attachment.
- Whisk together the pumpkin puree and honey in a separate small bowl.
- Add the combined pumpkin/honey to the whipped butter bowl in several increments, beating well after each addition. Once all of the pumpkin/honey has been added, continue to beat the pumpkin spice butter on medium speed for several minutes, or until the butter is well whipped and creamy. Adjust salt and spices to taste.
- Pipe butter into a jar (or simply spoon it) or form a log or several mini logs by rolling the butter into a cylinder within a sheet(s) of parchment paper. Store in the refrigerator for up to a week or freeze for several months.
Nutrition Facts : Calories 45 kcal, Carbohydrate 2.3 g, Fat 4 g, SaturatedFat 2.6 g, Cholesterol 11 mg, Sodium 24 mg, Fiber 0.1 g, Sugar 2.1 g, ServingSize 2 teaspoons (estimated)
WHIPPED PUMPKIN MAPLE BUTTER
Spread this delicious sweet compound butter on just about anything! Pumpkin bread, pancakes, waffles, biscuits, french toast, sweet potatoes... It's super easy to whip together and keeps for at least a week in the refrigerator.
Provided by Tina Verrelli - epicuricloud.com
Categories Bread/Rolls Breakfast/Brunch condiment Dessert
Number Of Ingredients 5
Steps:
- In mixing bowl add: butter, pumpkin, powdered sugar, cinnamon and maple syrup.
- Whip together with hand mixer, (use a whisk accessory if you have it.) Alternatively you can whip in your stand mixer using the wire whip beater.
- Whip until light and fluffy - about a minute.
- Serve right away or store in air tight conatiner in refrigerator for up to a week.
Nutrition Facts : Calories 122 kcal, Carbohydrate 5 g, Protein 1 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 30 mg, Sodium 102 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
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.
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