Harvest Pumpkin Butter Food

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HARVEST PUMPKIN BUTTER

2022-06-13



Harvest Pumpkin Butter image

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

Ingredients:

  • 1 cup canned pumpkin
  • 1/2 cup honey
  • 1/4 cup molasses
  • 1 tablespoon lemon juice
  • 3/4 teaspoon ground cinnamon
  • English muffins, split and toasted

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.

HARVEST PUMPKIN BUTTER

2009-09-18



Harvest Pumpkin Butter image

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

Ingredients:

  • 1 cup pumpkin
  • 1/2 cup honey
  • 1/4 cup molasses
  • 1 tablespoon lemon juice
  • 3/4 teaspoon cinnamon

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-SPICE BARS

2022-06-13



Harvest Pumpkin-Spice Bars image

Everyone needs an absolutely delicious pumpkin bar recipe to usher in the fall season. Consider this one yours! It features an extra moist crumb, with the perfect pumpkin pie spice level and a homemade cream cheese frosting. In other words, this recipe is perfect, especially when you're feeding a crowd. So add these pumpkin bars to your recipe box now and when fall parties and occasions start popping on your calendar, you'll have the best dessert on the whole table!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 49

Number Of Ingredients 17

Ingredients:

  • 4 eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 2 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup raisins, if desired
  • 1 package (3 oz) cream cheese, softened
  • 1/3 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • 1/2 cup chopped walnuts, if desired

Steps:

  • Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
  • Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
  • In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 13 g, TransFat 0 g

Top Asked Questions

  1. What can I do with pumpkin butter?
    But if you’d like a pumpkin butter that’s a little sweeter, add more maple, a tablespoon at a time, until it tastes just right to you! And if you don’t like maple, I recommend using brown sugar. Try spreading this on your morning toast with a little butter. Stir it into you coffee with a touch of whole milk and make a latte.
  2. How do you store pumpkin butter after cooking?
    Remove from the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months. 1. In the bowl of your slow cooker, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt.
  3. How to cook pumpkin butter in a slow cooker?
    In the bowl of your slow cooker, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Cover and cook on high for 3-4 hours. During the last 45 minutes of cooking, remove the lid to allow the pumpkin butter to thicken.
  4. How long does it take to cook pumpkin butter?
    Cover and cook on high for 3-4 hours. During the last 45 minutes of cooking, remove the lid to allow the pumpkin butter to thicken. Taste, adding more maple syrup if needed to sweeten.

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