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Pumpkin Butter

pumpkinbutterWhipped Pumpkin Honey Butter is the perfect way to spread a little bit of fall goodness on your baked goods. Made with just a few simple ingredients, this butter is so delicious you could eat it with a spoon or slather it on anything you'd like.

1 cup (2 sticks) salted butter, softened
¾ tsp. cinnamon, freshly grated
½ tsp. pumpkin pie spice
6 Tbsp. pumpkin purée
5 Tbsp. pure honey
1 tsp. pure vanilla extract

Whip the softened butter, cinnamon, pumpkin pie spice and 1 Tbsp. of the pumpkin purée.

Gradually add the rest of the pumpkin purée as you continue to whip the butter.

Add the honey and vanilla and continue beating (1-2 minutes) until thick and fluffy.

Scoop into a container for easy serving, or place in a piping bag and pipe it into a glass jar or other container.

Serve at room temperature with a drizzle of honey over the top, if desired.

Makes 12 servings.

Cook's Notes:

  • This butter should be stored in the refrigerator until ready to use.
  • Make sure you are using pumpkin purée and NOT pumpkin pie filling. They are not the same thing and they are not interchangeable.
  • I use electric beaters to whip the butter. I haven't ever used my mixer, but it should work with the wire whip attachment.
  • This may be re-whipped. It will take a couple of minutes to achieve the correct consistency. Don't give up if it begins looking grainy and separated. Keep whipping until smooth and creamy.

Nutrition:
Serving: 1 serving · Calories: 166 kcal · Carbohydrates: 8 g · Protein: 1 g · Fat: 15 g · Saturated Fat: 10 g · Cholesterol: 41 mg · Sodium: 136 mg · Potassium: 25 mg · Fiber: 1 g · Sugar: 7 g · Vitamin A: 1640 IU · Vitamin C: 1 mg · Calcium: 8 mg · Iron: 1 mg