Best Pumpkin Butter No Cook Recipes
NO-COOK PUMPKIN BUTTER
Not only does this Pumpkin Butter involve no cooking, but it's also entirely free of added sugar. And the best part? It tastes like pumpkin pie filling.
Provided by April Woods
Categories Condiment
Time P1DT10m
Number Of Ingredients 6
Steps:
- Place dates in a container and cover with filtered water. Put lid on container and leave in the refrigerator overnight.
- Drain water from dates (you can save this water and add it to smoothies if you'd like!), and place in a food processor (I used my mini processor - it was the perfect size) and pulse until a smooth paste is made. (Congrats, you just made Date Paste!)
- If you're using a mini processor, you'll want to transfer the date paste into a large bowl at this point. If you're using a full size processor, go ahead and finish it in there.
- Add remaining ingredients to date paste and blend until smooth (you can use a stick blender, electric mixer, or just continue pulsing in your large food processor).
- Store in your fridge for up to a week, or in your freezer for several months.
- Enjoy!
Nutrition Facts : Calories 41 kcal, ServingSize 1 serving
PUMPKIN BUTTER (NO COOK)
This recipe is a bit different than most pumpkin butter recipes because it contains "butter". It makes a very tasty spread for toast, especially over a "schmear" of cream cheese. Although I think of it as a "Fall" item (when pumpkins are in season), it can be made anytime of year because canned pumpkin is used. Prep time includes 3 hour chilling time.
Provided by Dee514
Categories Spreads
Time 3h5m
Yield 1 1/4 Cups
Number Of Ingredients 5
Steps:
- Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well.
- Add pumpkin, cinnamon and nutmeg; mix well.
- Cover and chill at least 3 hours.
- Let butter stand at room temperature to soften before serving.
Nutrition Facts : Calories 781.2, Fat 74.1, SaturatedFat 46.9, Cholesterol 195.2, Sodium 759.6, Carbohydrate 32.5, Fiber 3.2, Sugar 26.9, Protein 1.9
NO-BAKE PUMPKIN COOKIES
Everyone will love this delicious recipe for no-bake pumpkin oatmeal cookies. You'll love that it only takes 30 min! It's a tasty and easy recipe for both experienced and novice cookie-makers. They don't require any baking, refrigeration, or cookie shaping, just heat the sugar, cream and butter mixture, add to the dry ingredients and drop the dough onto a cookie sheet. In addition to the peanut butter and pumpkin flavor, we also included a delicious toffee surprise for an extra kick of flavor.
Provided by Madison Mayberry Hofmeyer
Categories Dessert
Time 30m
Yield 20
Number Of Ingredients 10
Steps:
- Line cookie sheets with waxed paper. In large bowl, mix oats, peanut butter, pumpkin and toffee bits; set aside.
- In 1-quart saucepan, heat sugar, cream and butter to a vigorous boil. Boil 1 minute 30 seconds, stirring frequently. Remove from heat; stir in vanilla, pumpkin pie spice and salt.
- Pour over oat mixture in bowl; quickly mix well.
- Immediately drop by heaping tablespoonfuls onto cookie sheets; cool completely. Carefully remove from waxed paper to serve.
Nutrition Facts : Calories 350, Carbohydrate 42 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 22 g, TransFat 0 g
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