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
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.