Date Pumpkin Butter - Naturally Sweetened | Vegan/Vegetarian Recipe
✿ Veganlovlie Recipes / Date Pumpkin Butter - Vegan: A lightly spiced and naturally sweetened pumpkin butter with dates, no added sugar. Fresh sugar pumpkin or pie pumpkin is the ideal choice in this recipe as it has a smoother texture that makes it particularly great for butters, pies and other baked goodies. You may substitute it with canned pumpkin puree.
✿ FULL PRINTABLE RECIPE ✿
▶
✿ VIDEOS MENTIONED ✿
-- How to deseed tamarind pulp/paste
▶
-- PUMPKIN BUTTER ROLL COOKIES
▶
✿ Our Photography & Filming gear ▶
✿ In our @ VEGANLOVLIE KITCHEN ✿
» Pressure cooker:
» Cast iron skillet:
» Circular wooden board and rolling pin:
» Cast iron griddle:
» Hand blender:
» Blender:
» Measuring cups:
» Measuring spoons:
» Kitchen food scale:
» Dry food containers:
» Stainless steel food containers set:
» Thermos thermal water bottle:
» Manual spice grinder -
» Carbon steel wok -
» Burnished bamboo angled spatula
» Burnished bamboo all-purpose spatula -
» Chinese cleaver -
__
✿ Help Veganlovlie Grow ✿
▶ Like, comment and share this video. It means a lot to us.
▶ Subscribe to the channel for more free recipes.
Don't forget to enable your notifications so that you don't miss any uploads. It's the little bell icon beside the channel name once you subscribe. (✿◠‿◠)/
__
✿ SIGN UP FOR UPDATES
-- when we upload new recipes, cooking tips and other resources --
▶
✿ LET'S CONNECT ON SOCIAL MEDIA
▶ Facebook -
▶ Twitter -
▶ Instagram -
▶ Pinterest -
✿ SUPPORT US
If you would like to support this channel, you can make a donation via:
▶ Paypal -
✿ OUR WEBSITE
▶
❤❤
Teenuja (◕‿◕✿) + Kevin ⊂◉‿◉つ
__
☢ FILMING AND VIDEO EDITING
▶ Kevin Mangaroo -
♫ MUSIC CREDIT
▶ Beachfront Celebration by Kevin MacLeod -
#veganlovlie #veganrecipes #vegetarianrecipes
Spiced Pumpkin Butter
When pumpkin season rolls around, this recipe is consistently the first thing I make. Pumpkin Butter is like a taste of fall in every bite from the pumpkin itself to the brown sugar, cider and spices that give you the warm fuzzies. One of my absolute favorites is a peanut and pumpkin butter sandwich for lunch. The first one of the season is like heaven which means my jar won’t last long! Let me show you how to make pumpkin butter so you start slathering it on everything today!
For the full printable recipe and more, go to:
Items I use and recommend:
Canned Pumpkin
Vanilla Extract
Cinnamon
Dark Brown Sugar
Saucepan
THIS IS NOT A SPONSORED VIDEO
I am a participant in the Amazon Associates Program; an affiliate advertising program designed to allow me to earn a small commission at no cost to you should you buy through the provided links. Your support is very much appreciated!
*
*
*
*
Canon and Variation by Twin Musicom is licensed under a Creative Commons Attribution license (
Artist:
#pumpkinbutter #pumpkin #fall #DIY #DIYgift
Old Fashioned Pumpkin Butter - How to Make Pumpkin Jam - Food Wishes
It’s always been a bit of a mystery why pumpkin pie is only made once a year, but this amazing “Old Fashioned Pumpkin Butter” would be perfect for enjoying something very similar, and possibly superior, when pumpkin pie is out of season. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Old Fashioned Pumpkin Butter, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Spiced Pumpkin Butter
Pumpkin lovers will love this simple low fat pumpkin butter recipe .Your kitchen will be filled with pumpkin spice aromas . Made with pumpkin puree, warm spices, and a handful of other ingredients, this creamy all-purpose spread is delicious on raw breads, muffins and crackers, even warm cereal and fruit!
Ingredients
1 c raw shredded Pumpkin Flesh
3/4 c soaked, sprouted Pumpkin Seeds (soak 1/2 cup for 5 hours, drain, and remeasure -- your seeds should expand to 3/4 cups after the soaking process)
1/4 c. sweetener: Stevia, coconut crystals, coconut syrup, honey, etc.,,,
1/4c . Coconut Butter
1/4 c. Lemon Juice/almond milk/coconut milk
1 T. chia seeds (soaked in water 10 minutes)
Dash Vanilla Powder or extract
1 tsp ground Cinnamon
1/2 tsp Ginger
1/2 tsp. Cloves
1/2 tsp Salt
Instructions:
Soak chia seeds in 2 t. water for 10 minutes.Combine all ingredients in your food processor. Puree until you have a whipped creamy consistency.
Transfer to an airtight container and place in the freezer to set for at least 30 minutes. Your Pumpkin Butter will thicken the longer it chills.For more free healthy recipes, cooking tips and tutorials go to
Pumpkin Spice-PUMPKIN BUTTER-Vegan-RECIPE How To
Today on Every Day Vegan Gourmet, I am showing you how to make this very delicious Pumpkin Spiced, Pumpkin Butter in just 2-5 minutes! (depending if you use a fork or an electric mixer!
Follow @everydayvegangourmet on Instagram for daily content!
Get this recipe and others at EveryDayVeganGourmet.com or
BeWhoYouRawr.com
Posting 3 videos per week! Make sure to hit the ring bell when you subscribe! :)
Next time we are making Gourmet Pumpkin Spiced Coffee Cake Muffins! & the time after that we are making Pumpkin Cheesecake Flavored Banana Nice Cream!
Can't wait to see you in the next video! As always, happy gourmet cooking in your kitchen! :)
-With love, JulieRannaSaurus
#Vegan #Pumpkin #PumpkinSpice
How to Make Pumpkin Butter
This pumpkin butter recipe is easy to make with just a handful of ingredients and spices. Make it today for yourself or to give as gifts!
=========================================
CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Ingredients
30 oz Pure Pumpkin (See Note 1)
2/3 cup brown sugar
1/2 cup maple syrup
1/3 cup apple juice
1 tbsp lemon juice
2 tsp pumpkin spice
1/2 tsp cinnamon
1/4 tsp ground clove
1/8 tsp salt
Instructions
In a large Dutch oven or deep sided skillet combine the pumpkin puree, brown sugar, maple syrup, apple and lemon juices and spices (See Note 2).
Bring to a boil and reduce heat to simmer, stirring often, for 30 minutes. This will sputter and reduce to a thick spread.
Allow to cool, season to taste if needed. Perfect for using in baking recipes, spread on toast and muffins. Store in an airtight container refrigerated, for up to 2 months. This makes 4 cups total. If canning, use proper canning instructions (See Note 3).
Notes
1. I use two 15 ounce cans of LIBBY'S 100% Pure Pumpkin puree
2. I use a large Dutch oven or deep sided skillet instead of a saucepan because this will sputter as it simmers and helps to contain any splatter drops as it cooks.
3. For a more detailed description of the canning process, read this tutorial: A Visual Tour of Hot Water Bath Canning.
Water bath Canning:
=========================================
Thanks for watching, I hope you enjoyed this video. If you did, go ahead and give it a THUMBS Up, hit the SUBSCRIBE button to stay up to date. If you click that NOTIFICATION BELL ICON to the right of SUBSCRIBE you’ll know me every time I post a new video too!
FOLLOW ME HERE:
Facebook:
Instagram:
Pinterest:
Twitter:
Email: kevin@keviniscooking.com