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Like the gourmet store version. Just as delish, but for much less!
Roast pumpkins: Preheat oven to 350 F. Wash 2 sugar pie pumpkins, cut them in half, then remove pulp and seeds. Place pumpkins, cut side down in a baking pan and add water to the depth of 1/4″. Roast pumpkins in the oven for 30-35 minutes if your pumpkins are on the smaller side. It may take longer for larger ones. Bake until a fork pierces the skin easily and the pumpkin feels tender. Remove pumpkin from the oven, and when cool enough to handle, scoop pumpkin out of the skin. Discard skin, and puree pumpkin flesh in a food processor until smooth. This will yield a little more pumpkin than you need for the butter. You’ll need 2 cups for the butter. Cover and refrigerate extra for up to 3 days, or freeze for up to a month.
Place pecans on a baking sheet and roast until fragrant at 350 F for 5-7 minutes. Remove the pan from the oven and allow pecans to cool slightly. Add pecans to a food processor (you can also add the crystallized ginger at the same time) and pulse until finely ground and pecans begin to stick together.
To a medium saucepan, add 2 cups pumpkin, nuts, orange zest, lemon zest, orange juice, lemon juice, sugar, golden syrup, salt and all of the spices. Bring to a boil over medium high heat, stirring constantly. Reduce heat to low and simmer, stirring frequently for about 15 minutes, until pumpkin butter is thickened. Taste and add more spices or sugar if desired. Remember the flavors will become stronger as the butter cools.
Spoon pumpkin butter into clean airtight containers (mason jars are perfect) and refrigerate up to 3 weeks.
Try swapping this butter for pumpkin in your favorite recipes for pumpkin pie, bread, bars and cheesecake. It’s fantastic!
Recipe adapted from a similar recipe by Helen Witty in her “The Good Stuff Cookbook”.
I kid you not! Preheat a pan, prep the ingredients, and you can make this marina in just five minutes. If that’s still not quick enough, I’ll even throw a five-second version your way!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!