Best Pecan Pumpkin Butter Recipes

PUMPKIN-PECAN PIE WITH WHISKEY BUTTER SAUCE

Steps:

• Pie Crust
• Combine the flour and salt in a mixing bowl. Add the butter and incorporate with your fingertips until the mixture resembles very coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour.
• Pumpkin Filling
• Combine all the ingredients thoroughly in a medium bowl; set aside.
• Pecan Syrup
• Combine all the ingredients thoroughly in a medium bowl; set aside.
• Assembly
• Preheat the oven to 325°F. Grease an 8-inch springform cake pan.
• Roll out the dough on a lightly floured work surface to 3/16 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place the dough in the greased cake pan. Press firmly in place and trim the edges. Chill for 15 minutes.
• Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve with Whiskey Butter Sauce.
• Whiskey Butter Sauce
• Melt the butter in the top of a double boiler set over gently simmering water.
• Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey.

APPLE BUTTER-PUMPKIN PIE W/PECAN CRUNCH

Steps:

• Preheat oven to 375. Put pie shell in freezer for 20 minutes. For topping, in medium bowl, combine brown sugar, butter, and nutmeg. Stir in pecans. Set aside. In large bowl, whisk eggs, then beat in pumpkin, apple butter, granulated sugar, cinnamon, ginger, salt, and allspice until blended. Whisk in cream until smooth. Turn filling into pie shell. Bake 45 minutes, or until filling is just set and knife inserted 2" from center comes out clean. Cool on wire rack. Preheat broiler. Sprinkle topping evenly over pie. Cover edges of crust with foil. Broil 7" from heat for 1-1/2 minutes, or until topping is golden and sugar is dissolved. Cool slightly on wire rack.

PECAN-CRUSTED PORK WITH PUMPKIN BUTTER

Steps:

• Whisk together pumpkin puree, apple juice, sugar, cloves, ginger, and cinnamon in a saucepan until smooth. Bring to a boil, then reduce heat to medium-low, and simmer until the mixture has reached the consistency of applesauce. About 10 minutes.
• Meanwhile, pulse pecans and bread crumbs in a food processor until the pecans are finely chopped. Pour into a shallow dish, and press pork chops into the mixture to coat.
• Heat oil in a skillet over medium-high heat. Add breaded pork chops and cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove and drain on a paper towel-lined plate. Serve the pork chops with a dollop of pumpkin butter.

APPLE BUTTER PUMPKIN PECAN STREUSEL PIE

Steps:

• Preheat to 375 degrees.
• Combine pumpkin, apple butter, brown sugar, cinnamon, ginger, nutmeg, salt, eggs, and evaporated milk. Pour into the pie shell.
• Bake 50-60 minutes or until knife inserted two inches from center comes out clean.
• Meanwhile, mix together butter, flour, sugar, and pecans until they resemble coarse crumbs.
• Top pie with streusel topping and bake for an additional 15 minutes.

PUMPKIN PECAN BUTTER

Steps:

• Measure pumpkin, pecans and pumpkin pie spice into 6- or 8-quart sauce pan.
• Prepare jars; keep lids hot until ready to fill jars.
• Measure sugar into separate bowl.
• Stir fruit pectin into pumpkin mixture.
• Add butter.
• Bring mixture to a rolling boil on high heat, stirring constantly.
• Quickly stir in sugar.
• Return to rolling boil and boil exactly 1 minute, stirring constantly.
• Remove from heat.
• Skim off any foam with metal spoon.
• Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
• Wipe jar rims and threads; cover with two-piece lids.
• Screw bands tightly; place jars in hot water.
• Boil in water bath for 5 minutes for 8-oz jars.

PECAN PUMPKIN BUTTER SPICE BREAD

Steps:

• 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).

BUTTER PECAN PUMPKIN COOKIES

Steps:

• Preheat oven to 350 degrees. Mix all four ingredients together, roll into small balls and place on cookie sheet. Bake for 10-12 minutes (depending on how small or large you make your cookies).
• Sprinkle left over chopped pecans on top of the cookies as soon as they come out (optional).
• Makes about 24 cookies

PECAN PUMPKIN BUTTER

Steps:

• Preheat oven to 350. Spread pecans on a baking sheet and roast for 7 minutes, until browned and fragrant. Run the pecans through the food processor until finely ground - they'll start to take on a pasty consistency (pecan butter!). In a 2-qt sauce pan over medium heat, combine the citrus zests and juices and dark brown sugar. Stir until warmed. Add pumpkin, nuts, and spices. (2 tsp vanilla extract?) Turn heat down to low, simmering for 20-30 minutes, until thickened and the color darkens. Stir and taste for seasoning and sweetness occasionally, adding additional spices as necessary. The pumpkin butter will keep 2-3 weeks in the fridge.

BUTTER PECAN PUMPKIN PIE

Steps:

• Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Spread ice cream into crust; freeze until firm, 2 hours. , In a small bowl, combine pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze until firm, 2 hours. May be frozen for up to 2 months., Remove from freezer 15 minutes before slicing. If desired, drizzle with ice cream toppings and dollop with additional whipped cream.

BUTTER PECAN TOFFEE PUMPKIN PIE

Steps:

• Melt butter in large nonstick skillet over medium-high heat. Add pecan halves, brown sugar, and water; stir until sugar forms glossy coating over pecans, about 4 minutes. Transfer to sheet of foil; cool. Chop 1/3 cup pecans and combine with 1/4 cup toffee bits or chopped toffee bars. Sprinkle over baked crust. Pour in Perfect Pumpkin Pie epi:recipelinkfilling; bake and cool as directed. DO AHEAD Can be made 1 day ahead. Cover; chill. Sprinkle 1/4 cup toffee bits or chopped toffee bars around edge of pie. Garnish with remaining pecans.

PUMPKIN PECAN COOKIE BUTTER BREAD

Steps:

• Heat oven to 350°F. Grease bottom and sides of 8x4-inch loaf pan with shortening. Line pan with cooking parchment paper with two edges overhanging sides. Lightly grease paper.
• In large bowl, stir together flour, baking soda and salt. In medium bowl, stir together pumpkin, cookie butter, granulated sugar, brown sugar, 1/3 cup milk, the oil, 2 teaspoons vanilla and the eggs. Add wet ingredients to dry ingredients; stir with rubber spatula just until combined. Fold in pecans. Spread batter evenly in pan.
• Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out mostly clean. If top browns too quickly during baking, cover with foil. Cool in pan on cooling rack 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
• In small bowl, beat Glaze ingredients with whisk until smooth. Pour evenly over top of cooled bread. Let glaze set before slicing.

PUMPKIN PECAN PEANUT BUTTER COOKIE CUPS

Steps:

• Heat oven to 350°F.
• In medium bowl, beat cookie mix, butter and egg with spoon or electric mixer on medium speed until blended. Shape level tablespoons of dough into balls to make 36 balls. Place a dough ball in each of 36 ungreased mini muffin cups.
• Bake 10 to 12 minutes or until golden brown around edges. Immediately place 1 candy in center of each cookie. Cool 10 minutes; remove to cooling rack. Press pecan half onto top of each candy. Cool completely, about 1 hour.

BOURBON-PECAN PUMPKIN BUTTER PIE

Steps:

• Position a rack in the lower third of an oven. Place a cookie sheet on the rack. Preheat the oven to 325°F. (The pie dish will sit on the cookie sheet, which will help the bottom of the crust to brown.) In a large bowl, gently whisk the eggs. Add the pecan pumpkin butter, evaporated milk and bourbon and whisk until well combined. Pour the filling into the prebaked piecrust and bake until the center of the pie is just set, 1 to 1 1/4 hours. Check the crust after 30 minutes; if the edges begin to brown too quickly, cover them with aluminum foil. Transfer the pie to a wire rack and let cool for at least 4 hours before serving. If making in advance, cover the cooled pie with plastic wrap and refrigerate up to overnight. To serve, cut the pie into slices and serve with whipped cream. Serves 8 to 10.

MUIRHEAD PECAN PUMPKIN BUTTER NO-CRUST CHEESECAKE RECIPE - (2.7/5)

Steps:

• Preheat oven to 350 degrees F. Cream together cream cheese, granulated sugar, brown sugar, vanilla, bourbon, and salt. Beat in eggs one at a time. Blend in sour cream, cornstarch, and Muirhead Pecan Pumpkin Butter. Grease 8"x3" spring pan. Pour mixture into pan and bake at 350 degrees F for 30 minutes. Shut off heat and allow the cake to remain in the oven for 1 hour. DO NOT OPEN OVEN DOOR DURING THIS TIME. Cool in pan. Refrigerate after cooling. Garnish with chopped pecans.

PUMPKIN, PECAN, PEANUT BUTTER COOKIE BAR

Steps:

• 1. PREHEAT OVEN TO 350. SPRAY A 9x13 PAN LIBERALLY WITH COOKN SPRAY THEN SPRINKLE ON GRAHAM CRACKER CRUMBS N POUR ON CONDENSD MILK.
• 2. SCATTER CHOPD PECANS AND 1/4 CUP OF PEANUTBUTTER PIECES
• 3. MAKE PKGD COOKIE MIX. ONCE DONE STIR IN REMAINN PEANUTBUTTER PIECES THEN DROP N SPREAD LIGHTLY ONTOP OF COND MILK N GRAHAM CRUMBS. BAKE FOR 20 MINUTES
• 4. COOL IN PAN FOR AN 30-60 MIN. B4 CUTTN INTO BARS...ENJOY :)

BUTTER PECAN PUMPKIN PIE

Steps:

• Spread ice cream into the crust; freeze two hours or until firm. In a small mixing bowl, combine the pumpkin, sugar, cinnamon and nutmeg; fold in whipped cream. Spread over ice cream; cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before slicing. Drizzle with ice cream topping; dollop wiht whipped cream.

PUMPKIN-PECAN PIE WITH WHISKEY BUTTER SAUCE

Steps:

• Pie Crust
• Combine the flour and salt in a mixing bowl. Add the butter and incorporate with your fingertips until the mixture resembles very coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour.
• Pumpkin Filling
• Combine all the ingredients thoroughly in a medium bowl; set aside.
• Pecan Syrup
• Combine all the ingredients thoroughly in a medium bowl; set aside.
• Assembly
• Preheat the oven to 325°F. Grease an 8-inch springform cake pan.
• Roll out the dough on a lightly floured work surface to 3/16 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place the dough in the greased cake pan. Press firmly in place and trim the edges. Chill for 15 minutes.
• Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve with Whiskey Butter Sauce.
• Whiskey Butter Sauce
• Melt the butter in the top of a double boiler set over gently simmering water.
• Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey.

BUTTER PECAN PUMPKIN PIE

Steps:

• 1. Spread ice cream into the baked crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen up to 2 months.
• 2. Remove from freezer 15 minutes before slicing. Drizzle with caramel and chocolate toppings. Dollop with whipped cream and a sprinkle of nuts.

PUMPKIN-PECAN WAFFLES WITH APLE-CRANBERRY BUTTER

Steps:

• To make the maple-cranberry butter, in a small saucepan over low heat, combine the cranberries and maple syrup and cook, stirring frequently, until the cranberries have softened and popped, about 5 minutes. Let cool, then place in a large bowl and add the butter. Beat with a wooden spoon until just combined. Cover the maple cranberry butter and refrigerate until ready to serve. Preheat a waffle iron In a large bowl, whisk together the flour, brown sugar, baking powder, and salt until will mixed. In a large glass measuring pitcher, whisk together the milk, egg, and butter. Stir the milk mixture and the pumpkin puree into the dry ingredients until just blended. The batter may be slightly lumpy;p do not overmix. Stir in the pecans and transfer the batter back to the pitcher. When the waffle iron is hot, pour some batter evenly over the center of the grid, easing it toward, but not into,l the corners and edges with a wooden spoon or heatproof spatula. Close the iron and cook according to the manufacturer's instructions until the exterior of the waffle is golden brown and almost crusty and the inside is soft, light, and springy, about 4 minutes. (The first waffle may not be perfect. Adjust the amount of batter and cooking time for the remaining waffles if necessary.) Transfer each waffle to an uncovered platter in a low oven to keep warm while you cook the remaining waffles in the same way. Divide the waffles among warmed individual plates. Using a small ice-cream scoop, place a ball of cranberry butter on top of each waffle and serve at once with warm maple syrup, if desired.

SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - SPICED PUMPKIN-PECAN BUTTER

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Measure pumpkin, pecans and pumpkin pie spice into 6- or 8-qt. saucepot. Mix 1/4 cup of the sugar and pectin in small bowl. Add to pumpkin mixture; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 2-1/2 cups sugar. Return to full rolling boil, stirring constantly. Boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)