PECAN PUMPKIN BUTTER DESSERT BARS
3 Layered pumpkin dessert bars made with cake and ooey gooey pecan pumpkin butter layer, topped with cinnamon sugar crumble topping.
Provided by By Akram Taghavi-Burris
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees and grease a 9 X 13 inch pan. Layer 1 - Reserve 1 cup of the cake mix and set aside. Using an electric mixer combine remaining cake mix with 1 egg and ½ cup of butter. Mix to cookie dough consistency. Press dough into bottom of pan. Layer 2 - Mix the jar of pecan pumpkin butter with the milk and remaining 2 eggs. Pour layer over cake layer. Layer 3 - Combine the reserved 1 cup of cake mix with flour, sugar and cinnamon and remaining ¼ cup of butter. Mix to cookie dough consistency. Crumble the topping over the other two layers. Bake for 35 - 40 minutes. Cool before eating. Eat by itself or top with cool whip.
PECAN PUMPKIN CHEESECAKE
I love to play with cheesecakes by mixing and matching flavors. This one with pumpkin and maple is the star of our Thanksgiving spread. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cracker crumbs and granulated sugar; stir in butter. Press onto bottom of prepared pan., Beat cream cheese, sugars and maple syrup until smooth. Add eggs; beat on low just until blended. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice; pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For topping, combine whipping cream and maple syrup in a small saucepan over medium heat; bring to a boil. Continue boiling, stirring occasionally, until slightly thickened, 15-20 minutes. Stir in toasted pecans. Refrigerate until cold., Remove rim from pan. Stir topping; spoon over chilled cheesecake. If desired, top with whipped cream.
Nutrition Facts : Calories 393 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 220mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
MUIRHEAD PECAN PUMPKIN BUTTER DESSERT SQUARES
This is a Williams-Sonoma recipe that I make on occasion for my family. I had to enter this because I was DYING to know what the nutritional content is. :o) You can buy the pecan pumpkin butter at Williams-Sonoma or at www.muirheadfoods.com.
Categories Desserts Thanksgiving Thanksgiving Desserts Dessert Desserts Dessert
Yield 24
Number Of Ingredients 13
Steps:
- PREHEAT OVEN TO 350 DEGREES.
- GREASE A 13X9X2 BAKING PAN AND SET ASIDE.
- Divide cake mix, reserving one cup in a small mixing bowl; set aside.
- With the remainder of the cake mix, stir in the melted butter and one egg.
- Press this mixture into the bottom of the prepared baking dish.
- Mix the jar of Muirhead Pecan Pumpkin Butter with two eggs and milk. Spread this mixture over the pressed mixture in the baking dish.
- Stir the reserved cup of cake mix with the flour, sugar, 1/4 cup of softened butter, and cinnamon. Mix together until it's crumbly. Sprinkle over the top of the pumpkin layer.
- Bake for 35 to 40 minutes or until golden brown.
- Cool and cut into 2" squares. Makes 24 squares.
Nutrition Facts : Nutritional Info Servings Per Recipe 24 Amount Per Serving Calories
PUMPKIN PECAN BUTTER
You've had apple butter, now try something even better! Goes well with just about any holiday dinner.
Provided by Felix4067
Categories Fruit
Time 35m
Yield 5 cup jars
Number Of Ingredients 6
Steps:
- Measure pumpkin, pecans and pumpkin pie spice into 6- or 8-quart sauce pan.
- Prepare jars; keep lids hot until ready to fill jars.
- Measure sugar into separate bowl.
- Stir fruit pectin into pumpkin mixture.
- Add butter.
- Bring mixture to a rolling boil on high heat, stirring constantly.
- Quickly stir in sugar.
- Return to rolling boil and boil exactly 1 minute, stirring constantly.
- Remove from heat.
- Skim off any foam with metal spoon.
- Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
- Wipe jar rims and threads; cover with two-piece lids.
- Screw bands tightly; place jars in hot water.
- Boil in water bath for 5 minutes for 8-oz jars.
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