RECIPE FOR PUMPKIN BUTTER RECIPES

Name: Pumpkin Butter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 cups.
Ingredients: 3 cans (15 ounces each) pumpkin; 2 cups sugar; 1-1/2 cups water; 3 tablespoons lemon juice; 1 tablespoon grated lemon zest; 3 teaspoons ground cinnamon; 3/4 teaspoon salt; 3/4 teaspoon ground nutmeg; 3/4 teaspoon ground ginger

PUMPKIN BUTTER RECIPE: HOW TO MAKE IT - TASTE OF HOME

Pumpkin Butter Recipe: How to Make It - Taste of Home image

Biting into this spiced butter on a hot biscuit or toast is absolutely heavenly. With a dash of whipped cream, you might think you were eating pumpkin pie! —June Barrus, Springville, Utah

Provided by Taste of Home

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 cups.

Number Of Ingredients 9

Ingredients

3 cans (15 ounces each) pumpkin
2 cups sugar
1-1/2 cups water
3 tablespoons lemon juice
1 tablespoon grated lemon zest
3 teaspoons ground cinnamon
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
3/4 teaspoon ground ginger

Steps:

In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend., Cool. Spoon into jars. Cover and store in the refrigerator for up to 3 weeks.

Nutrition Facts : Calories 42 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 38mg sodium, CarbohydrateContent 11g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 0 protein.

PEANUT BUTTER-PUMPKIN DOG TREATS RECIPE - EATINGWELL

Peanut Butter-Pumpkin Dog Treats Recipe - EatingWell image

These homemade dog biscuits were a major hit with all the 4-legged taste-testers who tried them. Plus, they let your dog get in on the fall pumpkin fever. Some spices are dangerous to dogs. Avoid substitutions in this recipe.

Provided by Breana Killeen

Categories Diabetic Low-Carb Vegetarian Recipes

Total Time 45 minutes

Number Of Ingredients 8

Ingredients

2 large eggs
1 cup unsalted natural crunchy peanut butter
½ cup unseasoned pumpkin puree
½ cup water
2 cups whole-wheat flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger
Pinch of salt

Steps:

Position racks in upper and lower thirds of oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
Whisk eggs, peanut butter, pumpkin and water in a large bowl. Add flour, cinnamon, ginger and salt; stir to combine. Transfer to a lightly floured surface and knead until the dough comes together, about 1 minute.
Divide the dough into 4 equal portions and lightly dust both sides with flour. Roll one piece of dough into an 8-inch circle about 1/4 inch thick, dusting with more flour as necessary to keep it from sticking. Cut out biscuits with a 4-inch dog bone cookie cutter. Transfer to a prepared pan, spacing about 1/2 inch apart. Shape all the scraps back into a disk and reroll. Continue to cut biscuits until no dough remains.
Bake the biscuits until the edges are golden brown, about 15 minutes. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.

Nutrition Facts : Calories 76 calories, CarbohydrateContent 7.8 g, CholesterolContent 10.6 mg, FatContent 4.2 g, FiberContent 1.6 g, ProteinContent 3.2 g, SaturatedFatContent 0.7 g, SodiumContent 44.5 mg, SugarContent 0.8 g

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