Pumpkin Pecan Butter Food

PUMPKIN-PECAN PIE WITH WHISKEY BUTTER SAUCE

Steps:

• Pie Crust
• Combine the flour and salt in a mixing bowl. Add the butter and incorporate with your fingertips until the mixture resembles very coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour.
• Pumpkin Filling
• Combine all the ingredients thoroughly in a medium bowl; set aside.
• Pecan Syrup
• Combine all the ingredients thoroughly in a medium bowl; set aside.
• Assembly
• Preheat the oven to 325°F. Grease an 8-inch springform cake pan.
• Roll out the dough on a lightly floured work surface to 3/16 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place the dough in the greased cake pan. Press firmly in place and trim the edges. Chill for 15 minutes.
• Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve with Whiskey Butter Sauce.
• Whiskey Butter Sauce
• Melt the butter in the top of a double boiler set over gently simmering water.
• Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey.

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 PECAN BUTTER

Steps:

• Measure pumpkin, pecans and pumpkin pie spice into 6- or 8-quart sauce pan.
• Prepare jars; keep lids hot until ready to fill jars.
• Measure sugar into separate bowl.
• Stir fruit pectin into pumpkin mixture.
• Add butter.
• Bring mixture to a rolling boil on high heat, stirring constantly.
• Quickly stir in sugar.
• Return to rolling boil and boil exactly 1 minute, stirring constantly.
• Remove from heat.
• Skim off any foam with metal spoon.
• Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
• Wipe jar rims and threads; cover with two-piece lids.
• Screw bands tightly; place jars in hot water.
• Boil in water bath for 5 minutes for 8-oz jars.

PECAN PUMPKIN BUTTER

Steps:

• Preheat oven to 350. Spread pecans on a baking sheet and roast for 7 minutes, until browned and fragrant. Run the pecans through the food processor until finely ground - they'll start to take on a pasty consistency (pecan butter!). In a 2-qt sauce pan over medium heat, combine the citrus zests and juices and dark brown sugar. Stir until warmed. Add pumpkin, nuts, and spices. (2 tsp vanilla extract?) Turn heat down to low, simmering for 20-30 minutes, until thickened and the color darkens. Stir and taste for seasoning and sweetness occasionally, adding additional spices as necessary. The pumpkin butter will keep 2-3 weeks in the fridge.

PUMPKIN STICKY BUNS WITH PECAN BOURBON CARAMEL GOODNESS

Steps:

• For the sticky buns: Melt the butter in heavy-bottomed saucepan over medium-high heat until it foams, about 5 minutes. As soon as it subsides and begins to have a nutty aroma, pull the saucepan immediately off the heat. The butter will burn quickly so be careful. Set aside to cool. Begin making the sticky dough in a large mixing bowl by sprinkling the yeast over the warm water. Let the yeast sit until slightly foamy and creamy, 5 to 6 minutes. Heat the milk and sugar in a small saucepan over low heat just until the sugar dissolves. Add the browned butter and set aside to cool. Add the cooled milk mixture to the yeast and whisk to combine. Add 15 ounces of the pumpkin puree and the salt and mix with a spatula. The dough will become sticky. Start adding the flour, one cup at a time until you have added all the flour. Feel the dough and if it's really soft, add an additional 1/4 cup flour. Mix the dough with your hands. While still in the bowl, keep folding the dough onto itself, 2 to 3 minutes. Place the pumpkin dough in a larger lightly-oiled bowl. Cover the bowl with plastic and allow the dough to rise until it's doubled in size, 1 to 2 hours depending on the temperature in your kitchen. I place my dough in the laundry room, it's the warmest place in my house. When the dough has doubled in size, punch down the dough and either cover and chill the dough overnight or use it right away. In a medium bowl, combine the brown sugar, cinnamon, ginger, nutmeg, salt and cloves. Toss to mix and set aside. Divide the dough into 2 equal pieces. Remove one piece at a time while keeping the other half covered with plastic wrap. Lightly flour a work surface. Shape the dough into a rectangle. Since the dough is super soft, you may need additional flour. Keep in mind too much flour will make the dough heavy and dry. Roll each piece of dough into a 12- by 18-inch rectangle. Brush off any excess flour. Spread half the softened butter on each rectangle of dough, leaving a 1-inch border across the top length of the dough, followed by the remaining 7 ounces pumpkin puree - it will be messy, that's ok - and then half the brown sugar mixture. Starting with the wider edge, start rolling the dough from the bottom upwards. Roll this as tightly as you can. When you come up to the 1-inch border, slightly pinch it together. Once completed, set the first log on a baking pan and chill while rolling the remaining dough. Repeat the steps with the remaining dough, making sure to chill each log in between. These logs can be chilled overnight or for 2 hours if you want to bake them the same day. These are much easier to cut when cold. For the caramel: While the dough is chilling, place a small pan over low heat and melt the butter. Add the brown sugar, corn syrup and salt. Increase the heat to medium and whisk until the sugar and syrup are dissolved, 3 to 4 minutes. Remove from the heat, whisk in the bourbon. The caramel should look shiny. If not, put back on the heat for 1 minute. Preheat the oven to 350 degrees F. Spray the muffin pans. Pour about 1 1/2 tablespoon of the warm caramel into each muffin mold. Drop 2 to 3 toasted pecan halves into the caramel. Set aside and allow the caramel to cool to room temperature. Set aside the extra caramel sauce and pecans. Cut each log of buns into eight 1 1/2-inch slices. Round up the buns and fit them into pans, cover with a damp cloth and place in a warm spot until they double in size, about 30 minutes. Bake the buns, 22 to 25 minutes. It's a bit hard to test for doneness due to the sticky (and yummy) caramel. I tend to slightly under-bake them by 1 to 2 minutes rather than over-bake. Carefully remove the buns from the oven and allow them to cool in the pan, 5 to 10 minutes. Place a baking pan on top of the muffin pan and quickly invert. The buns should slowly unmold. Reheat 1 to 2 minutes if they are sticking.
• Author: Hedy Goldsmith Date: August 2012
• Before serving, toss the remaining pecans with the caramel sauce and add spoonfuls over the tops. These are best eaten warm, not hot, out of the oven. Cook's Note: Use extra-large muffin pans to bake perfectly shaped sticky buns. Project: CC web commissioned recipes

PUMPKIN PECAN PIE FRENCH TOAST WITH BUTTERSCOTCH SYRUP

Steps:

• 1. Make the batter. In a shallow dish, whisk together the eggs, milk, pumpkin pie spice, pumpkin puree, and sugars.
• 2. Mix the coating. In another shallow dish, combine the cereal, pecans, and a pinch of salt.
• 3. Dredge the bread. Place the bread slices in the egg dish and soak on each side until well coated and soaked through, but not soggy. Immediately place the bread in the coating and press down on both sides and the edges to coat. Repeat with the remaining slices, place on a parchment-lined plate, and refrigerate for 20 minutes.
• 4. Make the syrup. In a small pot, melt the butter over low heat. Add the butterscotch and pecan liqueurs and bring to a simmer, then add the maple syrup and stir. Taste the syrup and season with a tiny pinch of salt. Keep warm over low heat.
• 5. Fry the bread. In a large skillet or griddle over medium heat, melt 2 tablespoons butter and 2 tablespoons oil. Remove the bread slices from the refrigerator and cook until golden, turning once, 5 to 7 minutes per batch. Add 1 more tablespoon of butter and oil for each batch, if needed.
• 6. Serve. Serve warm with the butterscotch syrup. Refrigerate any remaining syrup in an airtight container for up to 1 month.

PUMPKIN PECAN BUTTER

Steps:

• Combine all ingredients in a saucepan and.
• Cook over low heat for 15 - 20 mins or until blended stirring frequently.
• Store covered in refrigerator for up to 2 months.

PUMPKIN PECAN LOAVES

Steps:

• In a bowl, combine the first 6 ingredients. In a separate bowl, combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined; fold in the pecans. , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , For glaze, combine the butter, sugar, brown sugar and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in the confectioners' sugar and vanilla until smooth. Drizzle over cooled loaves.

UPSIDE-DOWN PUMPKIN PECAN TARTS

Steps:

• Preheat oven to 325°. In a small bowl, combine 1/4 cup melted butter, brown sugar and maple syrup. Divide among 12 greased jumbo muffin cups. Sprinkle with pecans; set aside., In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, 1 at a time, until blended. Remove 1 cup for filling. Stir in pumpkin, flour and pie spice to remaining cream cheese mixture; set aside., Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 5 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut sheet stack in half, forming two 9x7-in. rectangles. Carefully press each stack into a prepared muffin cup. Repeat with remaining phyllo., Spoon 1 heaping tablespoon plain cream cheese mixture into each phyllo cup. Top with 3 tablespoons pumpkin mixture. Pinch corners of phyllo together and twist to seal; brush with remaining butter. Bake until golden brown, 45-50 minutes. Cool 5 minutes before inverting onto wire racks to cool completely. If desired, serve with whipped cream and sprinkle with additional pumpkin pie spice.

PECAN PUMPKIN BISCUITS

Steps:

• In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Combine pumpkin and cream; stir into dry ingredients. Turn onto a floured surface; knead four to six times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 400° for 12-15 minutes or until golden brown. If desired, serve warm with melted butter and cinnamon sugar.

PECAN-CRUSTED PORK WITH PUMPKIN BUTTER

Steps:

• Whisk together pumpkin puree, apple juice, sugar, cloves, ginger, and cinnamon in a saucepan until smooth. Bring to a boil, then reduce heat to medium-low, and simmer until the mixture has reached the consistency of applesauce. About 10 minutes.
• Meanwhile, pulse pecans and bread crumbs in a food processor until the pecans are finely chopped. Pour into a shallow dish, and press pork chops into the mixture to coat.
• Heat oil in a skillet over medium-high heat. Add breaded pork chops and cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove and drain on a paper towel-lined plate. Serve the pork chops with a dollop of pumpkin butter.

PUMPKIN PECAN BAKED BRIE

Steps:

• Thaw puff pastry dough and roll gently to smooth out seams.
• Place pecans in center of dough; top with pumpkin butter.
• Place cheese on top of pecans and pumpkin butter; wrap dough around the cheese and pinch seams to seal.
• Whisk egg and water and use a pastry brush to brush both sides completely.
• Gently place seam-side down on baking sheet lined with parchment paper.
• Decorate the top with additional pecans and/or dough.
• Bake at 400 degrees for 25 minutes or until golden brown.

PUMPKIN PECAN BITES

Steps:

• In a large bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon, baking soda and cloves; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Fill paper-lined miniature muffin cups two-thirds full. Press a pecan piece into each. Bake at 350° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., In a small bowl, cream the butter, cream cheese and vanilla until light and fluffy. Gradually add confectioners' sugar and mix well. Add enough milk to achieve spreading consistency. Frost cupcakes. Sprinkle with cinnamon.

APPLE BUTTER PUMPKIN PECAN STREUSEL PIE

Steps:

• Preheat to 375 degrees.
• Combine pumpkin, apple butter, brown sugar, cinnamon, ginger, nutmeg, salt, eggs, and evaporated milk. Pour into the pie shell.
• Bake 50-60 minutes or until knife inserted two inches from center comes out clean.
• Meanwhile, mix together butter, flour, sugar, and pecans until they resemble coarse crumbs.
• Top pie with streusel topping and bake for an additional 15 minutes.