Whipped Pumpkin Pie Butter Recipe
Whipped Pumpkin Pie Butter is perfect on some fresh bread on a chilly fall morning. Spread it on any warm, fresh carb and you’ll be a happy camper.
Whipped Pumpkin Pie Butter
Your family will love it when you whip them up a jar of this seasonal fall treat.
Whipped Pumpkin Pie Butter
Prep Time
10 mins
A delicious butter perfect for fall with all that great pumpkin pie flavor!
Course: Breakfast
Keyword: pumpkin
Ingredients
- 1 cup Salted Butter
- 1/4 cup Whole Milk
- 1/2 cup Canned Pumpkin
- 1/4 cup Powdered Sugar
- 1/4 tsp Nutmeg
- 1/4 tsp Allspice
- 1 1/2 tsp Cinnamon
- 1 tsp Vanilla
Instructions
- Allow butter to soften to room temperature.
- In a large mixing bowl, whip together the milk and butter with an electric mixer on medium speed. Beat for one minute or until mixture is creamy and smooth.
- Add canned pumpkin and beat for one minute.
- Add powdered sugar, nutmeg, allspice, cinnamon and vanilla. Beat until all the ingredients have mixed.
- Transfer the whipped butter into an airtight container. Store in fridge for 7-10 days.
- Serve with hot biscuits, bread or bagels!
If you love this Whipped Pumpkin Pie Butter than you’ll want to check these out….
Crockpot Pumpkin Spice Dump Cake
This is delicious! I have tried many curry recipes and this curry has the best flavor. I doubled the garlic and also used extra onions.rluy
Can this be frozen for future use? I have 25 vacuum sealed bags of fresh pureed pumpkin! thank you.
I made some for my wife with her gluten free pumpkin bread she like it
Love hearing this!
I mean yum!!!!! Can’t wait to try this!!! On my hand if I have to!!!?
This sounds beyond delicious!!! I can’t wait to try this on a piece of warm homemade bread.