PUMPKIN BUTTER RECIPE | ALLRECIPES
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 Canning and Preserving Recipes Fruit Butter Recipes
Yield 5 - 1/2 pint jars
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, CarbohydrateContent 9.9 g, FatContent 0.1 g, FiberContent 0.7 g, ProteinContent 0.2 g, SaturatedFatContent 0.1 g, SodiumContent 49.2 mg, SugarContent 8.7 g
BEST PUMPKIN PIE RECIPE - HOW TO MAKE PUMPKIN PIE
This easy pumpkin pie recipe is a blend of pumpkin puree, sugar, heavy cream and pumpkin pie spice, baked in a par-baked pie crust and topped with whipped cream.
Provided by THEPIONEERWOMAN.COM
Categories autumn Thanksgiving ?? baking comfort food dessert snack
Total Time 2 hours 50 minutes
Prep Time 30 minutes
Cook Time 0S
Yield 8-10 servings
Number Of Ingredients 14
Steps:
- For the crust: On a lightly floured surface, roll the pie dough into a 13-inch round. Transfer the crust to a 9-inch pie plate that is at least 1 1/2 inches deep. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp. Prick the surface of the crust all over with a fork and place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes). Preheat the oven to 400°. Line the inside of the crust with parchment paper, then fill to the top with baking weights or dried beans. Bake the pie crust for 13-15 minutes, until the edges look dry and just begin to take on a bit of color. Remove your crust from the oven and then, carefully remove the parchment paper and pie weights. (Place the pie weights into a bowl to cool off.) Return the crust to the oven and bake for another 4-6 minutes, just until the bottom of the crust appears dry. For the filling: Whisk well to combine the pumpkin, cream, and sugars. Whisk in the pumpkin pie spice, vanilla, eggs and egg yolk until thoroughly combined. Pour the filling into the pie crust and place on a baking sheet. Bake 50 to 55 minutes, until set around the edges and the center jiggles just slightly. Cool completely on a wire rack. Serve immediately with whipped cream or refrigerate. For the butter-pecan whipped cream: Place the butter in a large bowl and beat with an electric mixer fitted with a whisk attachment to whip it up a bit. Add the heavy whipping cream and powdered sugar to the bowl. Beat at medium-low or medium speed until you see the cream beginning to thicken. Add the pecan liqueur and continue beating until soft peaks form. Serve immediately.
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This easy pumpkin cheesecake recipe with a graham cracker crust and pumpkin spice will become your new favorite go-to dessert this fall. Here's how to make our best pumpkin-flavored cheesecake.
From delish.com
Reviews 4.8
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Reviews 4.8
Total Time 5 hours 40 minutes
Category autumn, dinner party, feed a crowd, baking, dessert
Calories 671 calories per serving
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A fun, delicious cocktail for your next holiday gathering. A good friend shared this great idea!
From allrecipes.com
Reviews 4.5
Total Time 5 minutes
Category Drink Recipes, Cocktail Recipes, Vodka Drinks Recipes
Calories 427.3 calories per serving
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Category Drink Recipes, Cocktail Recipes, Vodka Drinks Recipes
Calories 427.3 calories per serving
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INSTRUCTIONS 1 To make this signature pumpkin pie recipe, start by preheating the oven to 425 F. Place frozen pie crust on large foil-lined baking sheet. 2 Mix pumpkin, milk, eggs, pumpkin pie spice and vanilla in large bowl until smooth. Pour into crust. 3 Bake 15 minutes. Bake 15 minutes.
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