Pumpkin Butter

Granny's Pumpkin Butter
2 1/2 cups cooked, mashed pumpkin**(see note)
3/4 cup sugar
1/4 cup apple cider or orange juice ( I use apple cider)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Combine all ingredients in a heavy saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until mixture thickens. Cover and chill. Serve pumpkin butter with muffins or hot biscuits or toast.
Makes 3 cups

NOTE: DO NOT USE use pumpkin pie filling if using canned pumpkin. Granny always cooked her pumpkin from fresh pumpkins.

Pumpkin Cake
2 c Sugar
1 1/4 c Vegetable oil
4 Eggs
2 c Flour
1 ts Salt
2 ts Baking soda
3 ts Cinnamon
1 1/2 c Pumpkin
1 c Chopped walnuts
Cream Cheese Frosting (recipe follows)

Combine sugar and oil; mix until well blended. Add eggs one at a time, beating well after each addition. Sift flour, salt, soda & cinnamon together. Add pumpkin and walnuts last. Pour in 9" or 10" ungreased tube pan. Bake in 350F oven for 1 hour. Cool and frost.

Frosting
3 cups sifted powdered sugar
1 (3-ounce) package cream cheese, softened
1/4 cup plus
2 tablespoons butter, softened
1 tablespoon half-and-half
1 teaspoon vanilla extract
Combine all ingredients in a bowl; beat until smooth.

PUMPKIN SCONES

PUMPKIN SCONES
1 tablespoon butter, softened
3 tablespoons sugar
1 egg
3/4 cup mashed cooked pumpkin
2 cups self-rising flour
1/8 teaspoon salt
1/4 cup milkUnsalted butter

Cream butter with sugar until light and fluffy. Add egg and beat until well blended. Stir in mashed pumpkin, flour and salt. Turn dough out onto floured board and knead gently, adding just enough flour until mixture stops being sticky.

Pat dough into 12x4-inch rectangle. Cut rectangle into 2-inch squares. Place squares on baking sheet and brush tops with milk. Bake at 350 degrees 10 to 15 minutes or until raised and lightly browned. Serve with unsalted butter.

Makes 12 scones.

Find more pumpkin recipes here...