Delicious Homemade Iso Pumpkin Butter Recipe for Your Pumpkin Bread

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Discussion Overview

This thread revolves around the preparation and sharing of pumpkin butter recipes, particularly in relation to serving it with pumpkin bread. Participants discuss various recipes, their experiences with making pumpkin butter, and considerations for serving it.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant inquires whether pumpkin butter needs to be served warm, expressing a desire for a spread to accompany pumpkin bread.
  • Another participant suggests that room temperature is acceptable for serving pumpkin bread.
  • One participant shares a recipe for a pumpkin-flavored butter that is quick to prepare, highlighting its ease for last-minute use.
  • Another participant provides a traditional cooked pumpkin butter recipe, noting its versatility as a spread and gift option.
  • One participant mentions using a spice blend called "Cinnamon Plus" as a substitute for nutmeg in the recipe.
  • Several participants express excitement about making the pumpkin butter and share their personal experiences with the recipe's taste and preparation.
  • One participant reflects on their experience making the butter, questioning if they used the correct ingredients and expressing satisfaction with the final taste.

Areas of Agreement / Disagreement

Participants generally agree that pumpkin butter can be served at room temperature and express enthusiasm for the recipes shared. However, there is no clear consensus on the necessity of specific spices or preparation methods.

Contextual Notes

Participants share personal experiences and variations in recipes, indicating a range of preferences and approaches to making pumpkin butter.

Who May Find This Useful

Consultants interested in seasonal recipes or looking for ideas to complement baked goods may find this discussion beneficial.

whiteyteresa
whiteyteresa
Messages
1,727
I saw the recipe for Spice Pumpkin Spread - does this have to be served warm?

I am taking Pumpkin Bread in small loaves to school tomorrow. I want to have something for them to spread on the bread.

But I would love to have the pumpkin butter recipe

~
 
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.
 
Here is an actual cooked pumpkin butter:


Pumpkin Butter I
Submitted by: Eleanor Johnson
Rated: 5 out of 5 by 40 members Yields: 5 servings

"This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake. Originally submitted to ThanksgivingRecipe.com."
INGREDIENTS:
1 (29 ounce) can canned
pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger 1/2 teaspoon ground cloves
1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

DIRECTIONS:
1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
2. Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
3. Process in a boiling water bath for 10 minutes.
ALL RIGHTS RESERVED © 2007 Allrecipes.com Printed from Allrecipes.com 11/20/2007
 
  • Thread starter
  • #4
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.
Click to expand...



can I just use Cinnamon plus and if so how much?

I don't have any nutmeg.

Thanks for your suggestions

I think I will use this one since it can sit out for a while

~
 
I would sub 1/2 teaspoon of cinnamon plus, that contains both of those spices and more...

I just made homemade cranberry sauce tonight and used the cinn. plus and it's so good!

That pumpkin butter recipe sounds really good...let us know how it turns out!
 
  • Thread starter
  • #6
Thank YOU
Thank YOU
Thank YOU

I am on my way to make the butter

Thanks

~
 
THANK YOU! My DH loves anything and everything pumpkin and this will be perfect with biscuits Thanksgiving morning!
 
  • Thread starter
  • #8
Okay I'm done making the dip and no it didn't take that long, daughter isn't feeling well again

I don't know if I made it correctly or not.

I used 100% solid pack pumpkin - is that the same as pumpkin puree

and also

I used the whole can of pumpkin - I made a double recipe and it didn't taste that pumkpiny with only 1 cup

It taste great now. I am hoping that it will taste even better tomorrow morning

so let me know what I did wrong.

Thanks

~
 
Teresa~

Doesn't sound like you did anything wrong! I hope everyone likes it!
 
  • Thread starter
  • #10
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
~
 
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
~
Click to expand...
LOL!
Sounds like me!
 

Frequently Asked Questions

What ingredients do I need for the Delicious Homemade Iso Pumpkin Butter Recipe?

To make the Delicious Homemade Iso Pumpkin Butter, you will need pumpkin puree, sugar, cinnamon, nutmeg, cloves, vanilla extract, and a pinch of salt. Optionally, you can add maple syrup for extra sweetness.

How long does it take to prepare the pumpkin butter?

The preparation time for the pumpkin butter is approximately 10 minutes, and it usually takes about 30 minutes to cook on the stove, allowing the flavors to meld together.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin. To do this, you will need to cook and puree the pumpkin until smooth. Make sure to remove excess moisture for the best texture in your pumpkin butter.

How should I store the homemade pumpkin butter?

Store the homemade pumpkin butter in an airtight container in the refrigerator. It can last for up to two weeks. For longer storage, consider freezing it in small portions.

What are some ways to use pumpkin butter besides on pumpkin bread?

Pumpkin butter can be used as a spread on toast, pancakes, or waffles. It also makes a delicious addition to oatmeal, yogurt, or smoothies. You can even use it as a filling for pastries or as a topping for desserts like ice cream or cheesecake.

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