PECAN-CRUSTED PORK WITH PUMPKIN BUTTER
This is one of my favorite ways to eat pork. Pork chops are crusted in pecans and breadcrumbs, then topped with a delicious homemade pumpkin butter. (You can always use store bought pumpkin butter if you can find it but homemade is always better).
Provided by Andrew Benoit
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 682.8 calories, Carbohydrate 70.6 g, Cholesterol 62.2 mg, Fat 32.6 g, Fiber 7.1 g, Protein 31.2 g, SaturatedFat 5.3 g, Sodium 435.6 mg, Sugar 48.3 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 PECAN BUTTER
You've had apple butter, now try something even better! Goes well with just about any holiday dinner.
Provided by Felix4067
Categories Fruit
Time 35m
Yield 5 cup jars
Number Of Ingredients 6
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.
PUMPKIN PECAN BUTTER
I was looking for a recipe to use up the last of my Pecans and came across this in an old tattered recipe book
Provided by MISSIB
Categories Very Low Carbs
Time 35m
Yield 24-30 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 102.4, Fat 7.1, SaturatedFat 2.7, Cholesterol 10.2, Sodium 124.4, Carbohydrate 10.2, Fiber 0.8, Sugar 8.7, Protein 0.6
BUTTER PECAN PUMPKIN PIE
This pie was always a family favorite at holidays. Everyone thought I'd worked all day to make it, but it's actually so easy to assemble. It's handy to have in the freezer when unexpected company stops in for coffee and dessert. -Arletta Slocum, Venice, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Spread ice cream into crust; freeze until firm, 2 hours. , In a small bowl, combine pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze until firm, 2 hours. May be frozen for up to 2 months., Remove from freezer 15 minutes before slicing. If desired, drizzle with ice cream toppings and dollop with additional whipped cream.
Nutrition Facts : Calories 412 calories, Fat 24g fat (12g saturated fat), Cholesterol 49mg cholesterol, Sodium 210mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN PECAN COOKIE BUTTER BREAD
Cookie butter gives this dense and flavorful pumpkin bread a decadent depth of flavor, and the easy-fix glaze makes it as pretty as a bakery specialty.
Provided by Stephanie Wise
Categories Side Dish
Time 2h40m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottom and sides of 8x4-inch loaf pan with shortening. Line pan with cooking parchment paper with two edges overhanging sides. Lightly grease paper.
- In large bowl, stir together flour, baking soda and salt. In medium bowl, stir together pumpkin, cookie butter, granulated sugar, brown sugar, 1/3 cup milk, the oil, 2 teaspoons vanilla and the eggs. Add wet ingredients to dry ingredients; stir with rubber spatula just until combined. Fold in pecans. Spread batter evenly in pan.
- Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out mostly clean. If top browns too quickly during baking, cover with foil. Cool in pan on cooling rack 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
- In small bowl, beat Glaze ingredients with whisk until smooth. Pour evenly over top of cooled bread. Let glaze set before slicing.
Nutrition Facts : Calories 380, Carbohydrate 52 g, Cholesterol 30 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 32 g, TransFat 0 g
PECAN PUMPKIN BUTTER SPICE BREAD
This recipe uses Muirhead Pecan Pumpkin Butter available at Williams-Sonoma. Love this bread! The whole house smells like spice while baking. Enjoy!
Provided by KAS in MN
Categories Quick Breads
Time 1h30m
Yield 2 Loaves
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees.
- Mix pumpkin, sugar, water, oil and eggs.
- Combine flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves.
- Add dry ingredients to pumpkin mixture, mix until smooth.
- Add pecans and raisins (optional).
- Grease and flour two 9 x 5 inch loaf pans.
- Divide batter between the two pans.
- Bake for 65-70 minutes or until toothpick comes out clean.
- Cool for 15 minutes, then remove from pans.
- Serve with cream cheese (I like Honey Nut).
Nutrition Facts : Calories 3470.3, Fat 160.8, SaturatedFat 21.3, Cholesterol 372, Sodium 2986.8, Carbohydrate 485.5, Fiber 18, Sugar 298.8, Protein 42.5
PECAN PUMPKIN PIE
A rich, crispy pecan topping and maple syrup lend a mouthwatering twist to creamy pumpkin pie. -Deborah Whitley, Nashville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into crust. , For topping, in a large bowl, combine eggs, pecans, sugar and syrup; spoon over top., Bake for 15 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and top of pie is set, 40-45 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. If desired, serve with whipped topping.
Nutrition Facts : Calories 481 calories, Fat 23g fat (6g saturated fat), Cholesterol 121mg cholesterol, Sodium 144mg sodium, Carbohydrate 65g carbohydrate (46g sugars, Fiber 4g fiber), Protein 7g protein.
BUTTER PECAN PUMPKIN COOKIES
Provided by Six Sisters Stuff
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Mix all four ingredients together, roll into small balls and place on cookie sheet. Bake for 10-12 minutes (depending on how small or large you make your cookies).
- Sprinkle left over chopped pecans on top of the cookies as soon as they come out (optional).
- Makes about 24 cookies
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