Nancys Pumpkin Butter Recipes

FROM SCRATCH PUMPKIN PIE

Steps:

• For the pumpkin: Preheat the oven to 375 degrees F.
• Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
• For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
• Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
• Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
• For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
• Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.

PUMPKIN BUTTER

Steps:

• In 4-quart saucepan, mix pumpkin, brown sugar, granulated sugar and lemon juice. Heat to simmering over medium-low heat, stirring occasionally to keep mixture from sticking to bottom of pan. Simmer uncovered 30 minutes, stirring often, until mixture coats back of spoon. Remove from heat; stir in vanilla, cinnamon, allspice and salt. Cool completely.
• Pour into storage containers; cover tightly. Store in refrigerator.

AMISH PUMPKIN BUTTER RECIPE (WITH CANNING INSTRUCTIONS)

Steps:

• Stir ingredients together in a 4 quart of larger pan
• Heat over low or medium-low heat
• Continue cooking until pumpkin butter is thick and deep brown.
• Ladle into clean jars and seal

PUMPKIN BUTTER

Steps:

• Add all the ingredients, except the vanilla, to the Instant Pot. Stir to combine.
• Close the lid, seal the valve and set on HIGH PRESSURE for 12 minutes.
• Manually release steam, open the lid and add the vanilla extract.
• Place all the ingredients, except the vanilla, in the slow cooker and set on LOW for 6 hours. Cook, stirring every 2 hours until the pumpkin is soft.
• Use an immersion blender to puree everything together until you have a thick butter. It will be the consistency of thick applesauce.ALTERNATIVE METHOD: the mixture can be processed through a regular blender in batches. However it will be very hot so be careful.

FROM SCRATCH PUMPKIN PIE

Steps:

• For the pumpkin: Preheat the oven to 375 degrees F.
• Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
• For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
• Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
• Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
• For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth. Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
• Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
• Decorate with whipped cream before serving, if using.

PUMPKIN BUTTER

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.

PUMPKIN BUTTER

Steps:

• Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well.
• Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently.
• Adjust spices to your taste.

NANCY'S PUMPKIN BUTTER

Steps:

• In a medium bowl, using an electric mixer, beat margarine for 30 seconds, or until creamy. Gradually blend in the pumpkin, confectioners' sugar, cinnamon and nutmeg.
• Cover and chill overnight. Let stand at room temperature for 30 minutes for easier spreading.

NANCY'S PUMPKIN BUTTER

Steps:

• In a medium bowl, using an electric mixer, beat margarine for 30 seconds, or until creamy. Gradually blend in the pumpkin, confectioners' sugar, cinnamon and nutmeg.
• Cover and chill overnight. Let stand at room temperature for 30 minutes for easier spreading.