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KellyTheChef said:I wouldn't think that the pumpkin bread needs to be warm...room temp would be fine!
Here is one that is actually pumpkin flavored/sweetened butter. This may be easier to do since normal pumpkin butters would take some cooking right now. Since you are getting it ready for in the morning, maybe this would work better.
Nancy's Pumpkin Butter
Submitted by: NancyBush
Rated: 3 out of 5 by 7 members Prep Time: 10 Minutes
Ready In: 12 Hours 40 Minutes
Yields: 16 servings
"Margarine is creamed with pumpkin puree, confectioners' sugar, cinnamon and nutmeg. Spread on biscuits or bread fresh from the oven, for breakfast or anytime!"
INGREDIENTS:
1/2 cup margarine, softened
1/2 cup canned pumpkin puree
1/4 cup confectioners' sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
DIRECTIONS:
1. 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.
2. Cover and chill overnight. Let stand at room temperature for 30 minutes for easier spreading.
ALL RIGHTS RESERVED © 2007 Allrecipes.com Printed from Allrecipes.com 11/20/2007
Here is one of the comments with some helpful hints:
Reviewed on Feb. 7, 2006 by LVS OK,this really is quite good and is served in a restaurant here in Holland,MI. What you have to do is mix the softened butter and pumpkin together. Yes, it's curdled. Now put it in the microwave to soften the butter (this only takes a few seconds), and then take a fork and whip it. If the curdling is not gone after whipping, put it back in the microwave and whip again. Now, add your spices. Beat and then put in the frig to harden. You can always take it out to reach room temp if you prefer...and add ground pecans to it, too.More spices if you prefer.I used brown sugar instead of XXX sugar and only enough to lighly sweeten.
LOL!whiteyteresa said:The butter is great this morning, I keep tasting it with a spoon to make sure
I hope there is enough left for my family to taste
~
The ingredients needed for the Iso Pumpkin Butter Recipe are 1 can of pumpkin puree, 1 cup of granulated sugar, 1 cup of brown sugar, 1 tablespoon of pumpkin pie spice, 1 tablespoon of vanilla extract, and 1 tablespoon of lemon juice.
Yes, you can substitute the granulated sugar and brown sugar with honey or maple syrup to make a healthier version of the Iso Pumpkin Butter.
The Iso Pumpkin Butter can last for up to 2 weeks in the refrigerator if stored in an airtight container. It can also be frozen for up to 3 months.
Yes, you can use fresh pumpkin for this recipe. Simply steam or roast the pumpkin until it is tender, then puree it in a blender or food processor before adding it to the recipe.
The Iso Pumpkin Butter can be used as a spread on toast, bagels, or muffins. It can also be used as a filling for pastries, a topping for ice cream, or as a dip for fruits and crackers.