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. This autumn butter is perfect on toast, pancakes, waffles, muffins, you name it!

Ingredients List:

butter
milk
pumpkin puree (not pumpkin pie filling)
powdered sugar
nutmeg
allspice
cinnamon
vanilla

How To Make Whipped Pumpkin Pie Butter

Your family will love it when you whip them up a jar of this seasonal fall treat.

In a large bowl, use a hand mixer to cream together the butter and milk until smooth.

Add the pumpkin purée to the bowl and turn the mixer on medium-low speed for about a minute to help the pumpkin get incorporated.

Add the sugar, spices, and vanilla and blend them into the butter mixture. I like to stir the mixture at this point to make sure everything is mixed together and nothing is hiding at the bottom of the bowl.

Whipped Pumpkin Pie Butter

A delicious butter perfect for fall with all that great pumpkin pie flavor!

Print Recipe

Prep Time:10

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!