justusnak
Almost Self-Reliant
Now, does anyone have the recipe to make this Pumpkin butter into pies?? Its really yummy on biscuits....however, I really want to use it for pies this holiday. Anyone!??
OK, so I made pumpkin Butter......
- Thread starter justusnak
- Start date
keljonma
Epicurean Goddess
Follow your standard recipe. Except substitute the pumpkin butter for the pumpkin, spices, sugar. Add eggs and milk. Bake as usual.
- Thread starter
- #3
justusnak
Almost Self-Reliant
ok, I know I will get flack from this...but...Ummm...I dont have a recipe! I usually use the one on the can. :/ I know, BAD ss'er!
keljonma
Epicurean Goddess
Pumpkin pie
1 raw pie crust
Filling:
3 eggs
1 1/2 c mashed pumpkin
1/2 c brown sugar
1/2 c sugar
1/2 tsp ground cloves
1/2 tsp nutmeg
1 tsp ginger
1 tsp cinnamon
1 c milk
2 tsp melted butter
1 T flour
Beat the eggs. Add pumpkin, sugars, salt and spices. Mix. Add the milk and mix. Add the flour and melted butter. Mix well.
Place in pie crust. Bake for 15 minutes at 400. Turn down heat to 350 for 45 minutes or until a straw inserted in the center comes out clean.
1 raw pie crust
Filling:
3 eggs
1 1/2 c mashed pumpkin
1/2 c brown sugar
1/2 c sugar
1/2 tsp ground cloves
1/2 tsp nutmeg
1 tsp ginger
1 tsp cinnamon
1 c milk
2 tsp melted butter
1 T flour
Beat the eggs. Add pumpkin, sugars, salt and spices. Mix. Add the milk and mix. Add the flour and melted butter. Mix well.
Place in pie crust. Bake for 15 minutes at 400. Turn down heat to 350 for 45 minutes or until a straw inserted in the center comes out clean.
- Thread starter
- #5
justusnak
Almost Self-Reliant
Thanks so much Kel....I guess I could have looked it up..but I have " pumpkin on the brain" Just pulled the last few jars from the canner...WHEW! IM DONE!
ETA: Since this has the sugars, and spices....I dont need them, right? I mean, I know I dont need the spices. This will make sence tomorrow...im sure...LOL
ETA: Since this has the sugars, and spices....I dont need them, right? I mean, I know I dont need the spices. This will make sence tomorrow...im sure...LOL
Iceblink
Maa Maa Mama
- Joined
- Jan 25, 2009
- Messages
- 283
- Reaction score
- 0
- Points
- 84
I was thinking about canning my pumpkin, but have read that the USDA frowns on it now......... I might try it anyway.
Did you pressure can yours? How long and at what pressure? Oh, and what size jars?
Did you pressure can yours? How long and at what pressure? Oh, and what size jars?
TanksHill
Super Self-Sufficient
I pureed and froze some pumpkin this year. What exactly is pumpkin butter? Just wondering. gina
patandchickens
Crazy Cat Lady
It's fine to (pressure-can) cubed pumpkin, it is only *mashed* pumpkin that cannot be guaranteed to all get heated through hot enough. Just can it cubed and mash it when you want to use it, no biggieIceblink said:
(or of course freeze).
Pat
- Thread starter
- #9
justusnak
Almost Self-Reliant
Pumpkin butter is like Apple butter...but with pumpkin instead. It tastes just like a pumpkin pie. I did some in pints, and some in quarts, for pies. 
