Warp Speed Pumpkin Butter Recipes
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.
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.
HONEY PUMPKIN BUTTER
This makes a great gift- ladle it into Kerr jars, stick a sticker and a few ribbons, and this creamy dip or spread is an instant hit! I love to eat this on toast, cornbread muffins, dip apples in it, crackers, - ***or baste it on chicken or turkey! *** Simply amazing... makes about six 8 oz. jars
Provided by Megan Krape
Categories Spreads
Time 50m
Yield 6 8 oz jars
Number Of Ingredients 9
Steps:
- Combine all ingredients in a saucepan (covered or uncovered) and let simmer 45 minutes, stirring frequently.
- Remove from heat and immediately ladle into clean, sterilized 8 oz. canning jars.
- Immediately place filled jars into refrigerator to seal jars.
- Enjoy! (Keep refrigerated-- once opened, it will last up to a month).
Nutrition Facts : Calories 245, Fat 0.3, SaturatedFat 0.2, Sodium 101.6, Carbohydrate 65.7, Fiber 1.4, Sugar 59.5, Protein 1.2
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
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.
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