Combine pumpkin, cider, apple, applesauce, and pumpkin pie spice in a skillet over medium-low heat. Cook, stirring frequently, until pumpkin-apple butter is thickened, 10 to 12 minutes. Add honey and stevia-sugar blend.
Fill blender halfway with pumpkin-apple butter. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a lidded container. Repeat with remaining pumpkin-apple butter.
Combine pumpkin and peanut butter in small bowl until well blended. Makes 1 cup.
Spread 1 tablespoon pumpkin peanut butter spread on each slice. Top two slices with banana slices. Top each with second slice of bread to make sandwiches.
Refrigerate leftover pumpkin peanut butter spread in tightly covered container for up to 5 days.
TIP: Sandwiches can also be made with pita bread, English muffins or tortillas. The pumpkin peanut butter spread is also good on crackers or with celery sticks.
Preheat oven to 350.
Reserve 1 cup of cake mix and set aside.
Mix remaining cake with with 1/2 cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13\" x 9\" baking dish.
Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.
Mix remaining 1 cup cake mix with flour, sugar, remaining 1/4 cup butter, and cinnamon, and crumble over the top of the pumpkin layer.
Bake 35-40 minutes, or until golden.
Cool to room temp and serve.
Saute celery
and
onion
in butter or oleo.
Add flour and stir until slightly browned.
Add chicken broth, pumpkin, peanut butter,
milk,
salt
and
pepper.\tLet come to rolling boil and serve.
Makes 1 quart.
If using fresh pumpkin the original recipe states: Bring a large pot
Mix the pumpkin, evaporated milk, sugar, cinnamon and
except the corn, sherry and pumpkin.
Simmer for 1 hour
nch cake pans with softened butter. Cut three 8-inch circles
Preheat oven to 350\u00b0.
Grease bottom of a 13 x 9 x 2-inch pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in a large bowl.
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans.
Drizzle with melted butter.
Bake at 350\u00b0 for 50 to 55 minutes or until golden brown.
Cool completely.
Decrease water called for on cake mix box directions to just 2/3 cup of liquid --
Mix remaining ingredients in this recipe, beating not more than 2 minutes on medium.
Bake in 2-9\" loaf pans, which have been well greased and floured -- for about 35 minutes -- .
Preheat oven to 350\u00b0. Set aside 1 cup cake mix. In mixing bowl, combine rest of cake mix, melted butter and 1 egg. Spread over bottom of 9 x 13 pan. Mix pumpkin, 1 cup sugar, pecans and pumpkin pie spice until blended. Add milk and 2 eggs and continue blending. Pour over the cake mix in pan.
To prepare fresh pumpkin for this recipe and other recipes, follow this
utside of the pumpkin clean.
Cut the pumpkin in half and
00 degrees F. Oil or butter a 12-cup muffin tin
Mix sugars& flour.
In a separate bowl, mix pumpkin, yolks & molasses together.
Add scalded milk to pumpkin mixture. Add spices and 1 T. browned butter to pumpkin mixture.
Add dry ingredients (sugars & flour) to pumpkin mixture. Fold in egg whites.
Mix well& pour into pie shells.
Bake at 400 for 10 minutes, then lower temperature (leave pies in the oven) to 350& cook until finished, approximately 40-45 minutes.
deodoant containers. (put whatever butter you have left in a
owl combine pumpkin puree, maple syrup, orange juice, and almond butter. Add
and 1/4 cup melted butter in a small bowl. Press
Mix together all the stuff up to the TOPPING.
Then put it in a greased 9 by 13 inch pan and crumble the cake mix and pecans on top of it.
Pour melted butter over it all.
Bake it at 350 degrees for 50 to 60 minutes.
When cool! Make frosting and smear on top and sprinkle some more pecans.
Refrigerate until serving time.
Mix first 3 ingredients in a medium bowl.
Add the rest of the ingredients and mix until mostly smooth.
Heat a skillet over medium heat and add a tablespoon of oil to the pan.
Cook first side of pancake until edges are dry, and the center bubbles, then flip and cook until other side is golden brown.
Serve with maple syrup, fruit preserves, cinnamon butter, or for an extra special treat smother with pumpkin pie dip (Recipe#25730) and top with a cinnamon brown sugar and chopped walnut struesel topping!
YUM.