nch cake pan.
Beat butter and brown sugar together with
ixing bowl. Beat in oats, pumpkin butter, and egg.
Combine flour
oil, and 1/2 cup pumpkin butter.
Make a well in
Mix pumpkin mix and cinnamon together in a bowl; add pumpkin butter, milk, egg, and lemon juice and stir until batter is smooth.
Heat a lightly oiled griddle over medium-high heat. Drop batter, about 1/4 cup per pancake, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Combine pumpkin, butter and eggs.
Mix well.
Add milk and then the honey or molasses.
Stir until well combined.
Last add spices and pour into pie shell.
Cook at 350\u00b0 until the custard sets, about 65 minutes.
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.
ith 1/2 cup melted butter, then mix in 1 egg
Thaw puff pastry dough and roll gently to smooth out seams.
Place pecans in center of dough; top with pumpkin butter.
Place cheese on top of pecans and pumpkin butter; wrap dough around the cheese and pinch seams to seal.
Whisk egg and water and use a pastry brush to brush both sides completely.
Gently place seam-side down on baking sheet lined with parchment paper.
Decorate the top with additional pecans and/or dough.
Bake at 400 degrees for 25 minutes or until golden brown.
Heat oven to 350 degrees.
Mix pumpkin, sugar, water, oil and eggs.
Combine flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves.
Add dry ingredients to pumpkin mixture, mix until smooth.
Add pecans and raisins (optional).
Grease and flour two 9 x 5 inch loaf pans.
Divide batter between the two pans.
Bake for 65-70 minutes or until toothpick comes out clean.
Cool for 15 minutes, then remove from pans.
Serve with cream cheese (I like Honey Nut).
Mix together sugar and cream cheese until blended.
Add pumpkin butter, cinnamon, pumpkin pie spice.
Blend ingredients together until smooth.
Use for dipping fruit slices.
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the apples and pumpkin butter. Spread evenly in a 8 or 9 inch square baking dish. Pour the pumpkin bread mix into a bowl, and cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the top of the apples.
Bake for 45 minutes in the preheated oven, or until the apples are tender enough to insert a fork. Serve warm with whipped cream.
Wash
pumpkin; cut in half.
Clean the inside.
Put 1/2 of pumpkin on pan.
Cook in oven at 300\u00b0 for 40 minutes; check with fork
to see if tender.
After pumpkin cools, peel it and mash pumpkin.
Put
1 cup of sugar to 1 cup of pumpkin.
Add 2 tablespoons
of cinnamon and 2 tablespoons allspice; mix well. Place in
oven;
stir once in a while.
(If it starts to boil, cut down
oven
temperature.) When pumpkin butter is thick on spoon, take out of oven.
Put in jars and seal.
iscard cinnamon stick. Stir in pumpkin.
Preheat the oven to
In a large mixing bowl combine cake mix, cinnamon, allspice, eggs, pumpkin butter and water with an electric mixer until smooth; mix in raisins.
Pour into greased and floured 13-inch by 9-inch jelly roll pan.
(The pumpkin butter is used instead of oil.)
Bake at 350\u00b0 for approximately 28 minutes until it springs back to the touch.
Cool cake for approximately 30 minutes.
Then icing as follows.
Combine the sugar, cinnamon, cloves, and allspice in a bowl. Place about 1/4 of the pumpkin into the bottom of a slow cooker, and sprinkle with 1/4 of the sugar mixture; repeat layers 3 more times. Cover the slow cooker, set it on Low, then cook for 8 hours or overnight. Stir once or twice during cooking. When the pumpkin is a dark, golden color, place an immersion blender into the slow cooker, and blend the pumpkin butter until smooth.
up brown sugar; cut in butter or margarine with a pastry
owl.
Whisk milk, eggs, pumpkin butter, and canola oil in a
Whisk together pumpkin puree, apple juice, sugar, cloves,
horough. Finally, add in the pumpkin butter and stir that well, being
Squeeze the lemons and add their juice to the pumpkin and spices.
Cook the mixture either in a crock pot on low or in a 300\u00b0 F oven until it becomes thick and smooth.
Put the golden pumpkin butter in sterilized, very hot, pint or half pint jars, and seal.