Pumpkin Butter
INGREDIENTS
-
1 (29
ounce) can 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
-
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.
-
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.
-
Process in
a boiling water bath for 10 minutes.
Pumpkin Cheesecake
INGREDIENTS
- 1/2 Cup Chopped Pecans
- 1/4 cup packed brown sugar
-
2
tablespoons butter, softened
- 1 (8 ounce) package cream
cheese, softened
- 1/3 cup packed brown sugar
- 2 eggs, beaten
- 3/4 cup pumpkin butter
-
1
(9 inch) prepared graham cracker crust
DIRECTIONS
1.
Preheat oven to 350
degrees F (175 degrees C).
2.
Combine pecans and 1/4
cup brown sugar; cut in butter or margarine with a pastry blender until
mixture is crumbly. Set aside.
3.
Beat cream cheese at
high speed of an electric mixer until smooth. Add 1/3 cup brown sugar;
beat well. Add eggs one at a time, beating well after each addition.
Stir in Pumpkin Butter . Pour mixture into crust.
4.
Bake for 40 minutes.
5.
Sprinkle pecan mixture
over pie. Bake for 5 additional minutes, or until butter or margarine
and sugar melt. Cool on a wire rack. Cover, and chill for at least 4
hours.
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