Warp Speed Pumpkin Butter Recipes
PUMPKIN BUTTER III
Pumpkin butter is delicious on hot biscuits or light rolls.
Provided by SHERIKAY
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 1h40m
Yield 32
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium heat, mix solid pack pumpkin puree, applesauce, apple juice, brown sugar and pumpkin pie spice. Bring mixture to a boil. Reduce heat, and simmer approximately 1 1/2 hours. Transfer to sterile containers and chill in the refrigerator until serving.
Nutrition Facts : Calories 23.8 calories, Carbohydrate 6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 33.6 mg, Sugar 5.2 g
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 BUTTER
Easy recipe for a healthy and tasty alternative to butter for topping breads, pancakes, muffins, whatever! I really love this spread on top of home-made french toast...mmm!
Provided by Manda
Categories Breakfast
Time 50m
Yield 2 cups
Number Of Ingredients 6
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.
WARP-SPEED PUMPKIN BUTTER
Warp-Speed because you make it in the microwave - no all-day cooking for this spicy-sweet spread! My kids like to put it on their toast, and pretend they're having pumpkin pie for breakfast! It does taste like pumpkin pie filling, and makes a wonderful hostess gift. Make sure your recipient puts this right into the refrigerator! NOTE: Don't try to "home can" this. It's hard to get the dense-textured pumpkin hot enough in the center to assure it has processed properly, and from what I've seen, the USDA recommends against it. Just make a small batch up when you want to give someone a treat! Microwave times are approximate, as ovens vary.
Provided by ThatBobbieGirl
Categories Spreads
Time 13m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 9
Steps:
- Combine everything except the canned pumpkin in a microwaveable one quart bowl.
- Mix well.
- Microwave on high for 3 minutes, then stir.
- Mix in the pumpkin well, and microwave on high 5 minutes longer.
- It should be bubbly.
- Put into clean, sterilized jars for gift-giving, or into other clean, airtight containers for home use.
- Let cool slightly, then refrigerate.
- This will keep several weeks in refrigerator or can be frozen for longer storage.
- This cannot be kept in your pantry- must be refrigerated or frozen.
PUMPKIN BUTTER (NO COOK)
This recipe is a bit different than most pumpkin butter recipes because it contains "butter". It makes a very tasty spread for toast, especially over a "schmear" of cream cheese. Although I think of it as a "Fall" item (when pumpkins are in season), it can be made anytime of year because canned pumpkin is used. Prep time includes 3 hour chilling time.
Provided by Dee514
Categories Spreads
Time 3h5m
Yield 1 1/4 Cups
Number Of Ingredients 5
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.
Nutrition Facts : Calories 781.2, Fat 74.1, SaturatedFat 46.9, Cholesterol 195.2, Sodium 759.6, Carbohydrate 32.5, Fiber 3.2, Sugar 26.9, Protein 1.9
HARVEST PUMPKIN BUTTER
Make and share this Harvest Pumpkin Butter recipe from Food.com.
Provided by CoffeeB
Categories Spreads
Time 1h15m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- In a small saucepan, combine all the ingredients.
- Mix well.
- Bring to a boil, stirring frequently.
- Reduce heat and simmer uncovered for 15 minutes or until thickened.
- Refrigerate for at least 1 hour.
- Serve.
HARVEST PUMPKIN BUTTER
Stir up a fresh alternative to traditional apple butter by making this scrumptious spread. "It's yummy on English muffins or any kind of toasted bread," details subscriber Marlene Muckenhirn of Delano, Minnesota.
Provided by Taste of Home
Time 25m
Yield 1-1/4 cups.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine the first five ingredients. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. , Refrigerate for at least 1 hour. Serve on English muffins.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
PUMPKIN BUTTER (CROCK POT)
This recipe was posted in answer to a message board request. It is from an old cookbook I have (the cover is missing, so I can't tell you which one). Since I don't own a crock pot, I haven't tried it, therefore the "cook time" is an estimate on my part (it was not specified in the recipe).
Provided by Dee514
Categories Spreads
Time 4h5m
Yield 10-12 Cups (approx)
Number Of Ingredients 7
Steps:
- Squeeze the lemons and add their juice to the pumpkin and spices.
- Cook the mixture either in a crock pot on low or in a 300° F oven until it becomes thick and smooth.
- Put the golden pumpkin butter in sterilized, very hot, pint or half pint jars, and seal.
Nutrition Facts : Calories 340.2, Fat 0.2, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 87.9, Fiber 0.8, Sugar 81.6, Protein 1
PUMPKIN BUTTER IV
Get the taste of pumpkin pie on toast, bagels, English muffins etc.
Provided by Bea Gassman
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 64
Number Of Ingredients 4
Steps:
- Mix solid pack pumpkin puree, pumpkin pie spice and dry pectin in a medium saucepan over high heat. Bring to a boil. Mix in sugar all at once. Stirring constantly, return to a full boil and boil 1 minute. Remove from heat. Transfer immediately to sterile containers. Seal and chill in the refrigerator until serving.
Nutrition Facts : Calories 59 calories, Carbohydrate 15.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 30.6 mg, Sugar 14.5 g
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