Home · Food · Whipped Pumpkin Honey Butter Recipe
Whipped 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!
Whether you’re making a my Favorite Dinner Rolls, Pumpkin Rolls or a batch of 30 Minute Rolls, this butter is the perfect compliment.
A Perfect Fall Topping
Have you ever made your own compound butter? At an event I went to earlier this year, I learned from a professional chef just how easy it is to whip some butter and add some flavor simply by mixing in fresh herbs and seasonings. Compound butters can be used on anything – brush them over your favorite meats, spread them on your favorite dinner bread… it’s a great way to kick up the flavor of a favorite recipe.
I’ve been experimenting with different compound butters the past several months and I was thrilled with how this one turned out! This whipped pumpkin honey butter is delicious on hot rolls, muffins, waffles, pancakes, homemade bread, toast or any other favorite carb! Not only is it delicious, it’s also simple to make and perfect to prepare far in advance – which makes one less thing for you to whip up when you’re ready to eat!
How To Make Pumpkin Honey Butter
Whip It Real Good – Start by whipping the softened butter along with the cinnamon, pumpkin pie spice and 1 tablespoon of pumpkin puree. As you’re whipping everything together, gradually add the remaining pumpkin puree.
Add The Sweetness – Once the puree has been completely blended in, add the vanilla and honey and continue beating the mixture until it is thick and fluffy. This usually takes about 1-2 minutes.
Presentation – You can always place the butter in a serving container as is but I like to make it look pretty when I have people over. Place the butter into a piping bag and then pipe it into a glass jar to give it a beautiful ribbon look.
Use Puree – Make sure you’re using pumpkin puree and not a pumpkin pie filling. While they seem similar, they’re not, so make sure you grab the right one. If you want a homemade pumpkin puree, you should try this recipe.
Whipping Tip – I use electric beaters to whip the butter. I haven’t ever used my mixer, but it should work with the wire whip attachment.
Whip It Again – If it’s been a couple of days since you used the pumpkin honey butter and the consistency isn’t how you’d like, go ahead and whip it again. After a minute or two, it should be back to how you like it.
Storage – This pumpkin honey butter will stay fresh in the fridge for about a month. If stored at room temperature, it will be good for about a week.
More Delicious Butter Recipes
- Original Whipped Honey Butter
- Cranberry Butter
- Blueberry Honey Butter
I wanted to share some whipped pumpkin honey butter and hot, fresh rolls with my neighbor, but I didn’t have any small containers to give away. I placed a scoop of the butter on a square of parchment paper, then lifted all four corners and tied it with baker’s twine. Nothing to return, nothing to store, and only a small bit of garbage to throw away!
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Pumpkin Honey Butter Recipe
Servings: 12 servings
Whipped Pumpkin Honey Butter is the perfect way to spread a little bit of fall goodness on your baked goods!
Prep Time:10 minutes mins
Total Time:10 minutes mins
Instructions
Whip the softened butter, cinnamon, pumpkin pie spice and 1 tablespoon of the pumpkin puree.
Gradually add the rest of the pumpkin puree as you continue to whip the butter.
Add the honey and vanilla and continue beating (1-2 minutes) until thick and fluffy.
Scoopinto 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 adrizzle of honey over the top, if desired.
Notes
- This butter should be stored in the refrigerator until ready to use.
- Make sure you are using pumpkin puree 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
Other Notes
Course: Bread
Cuisine: American
Keyword: butter
ABOUT THE AUTHOR –Becky is the cook/photographer/writer/eater behind the blog Bite of Delight. Becky was a food contributor on Somewhat Simple in 2017.
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FAQs
Yet year after year, people are disappointed to learn that they cannot can it at home, neither by water bath canning nor by pressure canning. The same holds true for unsweetened purées of pumpkin and winter squash. Pumpkin butter and purée can, however, be safely frozen.
What is pumpkin butter made of? ›
Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened.
Is pumpkin spread the same as pumpkin butter? ›
Pumpkin butter is basically spiced pumpkin spread. Very similar to apple butter, if you're familiar with that. It's enjoyed like jams and jellies but has a creamier texture with warm spices tasting like pumpkin pie filling.
What goes well with pumpkin butter? ›
In the fall, when squash and pumpkins are in their prime, make this pumpkin butter your go-to add-in. This silky preserve toes the line between sweet and savory: Try it on toast with cream cheese, in whipped cream or melted into a mixture of sage and brown butter for an autumnal pasta sauce.
Why can't pumpkin be canned? ›
There are no research-tested pressure canning recipes for puréed pumpkin that prove the amount of heat penetration into the center of the product is adequate to eliminate the risk of Clostridium botulinum, which can cause botulism toxin and be deadly.
Does canned pumpkin butter go bad? ›
Despite how delicious it might be spread on toast or swirled through yogurt, pumpkin butter isn't something you can stock your pantry with because of the science of canning. The point of canning is to keep your food from going bad, so naturally you need to make sure no bacteria grows in the jars.
What is in Trader Joes pumpkin butter? ›
Pumpkin Body Butter is a thick, rich, moisturizing cream made just for Trader Joe's. It was developed with high quality ingredients that nourish and replenish the skin, notably coconut oil, shea butter, and pumpkin seed oil. It's free of parabens and phthalates.
Is pumpkin butter anti inflammatory? ›
Pumpkins oily contents consist of omega 6 fatty acid mainly, which has various biological applications as well as considerable antioxidant activity along with hypoglycemic and anti-inflammatory features.
Can you use pumpkin puree instead of pumpkin butter? ›
No, pumpkin butter is not the same as pumpkin purée. Pumpkin purée is 100% pure pumpkin that has been blended into a smooth consistency, whereas you cook the pumpkin purée with additional ingredients to make this pumpkin spread.
Is 100% canned pumpkin the same as pumpkin puree? ›
Canned pumpkin (labeled as "100% pure pumpkin") is a purée of pumpkin that is sometimes mixed with other kinds of winter squash. It is unsweetened and does not contain any added spices. Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks.
Why is pumpkin seed butter green? Pumpkin seed butter is made from pepitas, which are small and green (about the size of a pine nut) and are only found in certain pumpkin and squash varieties. These blended pumpkin seeds result in butter that's dark, earthy green.
Does Aldi have pumpkin butter? ›
Sweeten up toast and baked goods with Aldi's pumpkin butter and salted caramel apple spread. We wouldn't even judge you if you ate it straight from the jar because it's just that good. Grab a jar (or both jars) for $2.79 each.
Can dogs eat pumpkin butter? ›
Just like with nut butters, dogs can enjoy a variety of seed butters, but not all seed butters. Pets can enjoy chia seed butter, pumpkin seed butter and even sunflower seed butter.
What does pumpkin butter taste like? ›
It's fluffy, smooth, buttery, tastes slightly sweetened, and full of warm spices, which is perfect for the fall and the holidays! It's incredibly easy to make and requires only 5 ingredients.
Can you use pumpkin butter in coffee? ›
Beat in the pumpkin butter for another minute or 2 until combined. To assemble, pour the brewed coffee in a mug and stir in the maple syrup. Pour in the milk and stir. Top with the pumpkin butter whipped cream and sprinkle with cinnamon.
Do you have to pressure can butter? ›
Butter, milk and cream (like meat and vegetables) are low-acid products that will support the outgrowth of C. botulinum and toxin formation in a sealed jar at room temperature. Low-acid products have to be pressure-canned by tested processes to be kept in a sealed jar at room temperature.
Can you can pumpkin without a pressure cooker? ›
Pumpkin must be pressure canned…you cannot safely water bath pumpkin. It must be pressure canned to prevent botulism. It is not recommended to can pumpkin puree as it is too dense to heat thoroughly and kill all the bacteria. Pressure Canning is easy to do.
How to can butter without a pressure cooker? ›
How to Can Butter and Ghee Safely
- Unwrap your butter sticks.
- Heat your jars by heating them in the oven at 250F. ...
- Melt the butter on low heat in a large pot.
- Stir to keep from burning.
- Fill your hot jars with the butter, leaving an inch of headspace.
- Wipe the rim of the jar with vinegar and put on a hot lid.
broccoli, brussel sprouts, cabbage, cauliflower, eggplant, lettuce, olives, squash, artichokes. WHY: These vegetables are considered low-acid, so you would assume pressure canning processing. However, the processing period and high pressure would result in mushy, bland vegetables ...
