Pumpkin Pie Honey butter is my Fall morning ritual. It’s delicious on bagels, waffles, pancakes, croissants, toast, biscuits, and just about any breakfast carb you can think of. It’s not just for breakfast though. You can add this pumpkin pie honey butter to sweet potatoes or warm rolls at dinner, or scones as an afternoon snack with tea… we love tea parties here.
While in culinary school, the pastry students worked in a kitchen that connected to the culinary students’ kitchen, so we were always near each other, assisting, and tasting everyone’s recipes. The culinary students were required to take an intro pastry class so they could learn the basics of baking. Near the middle of the semester, we finished early and were watching their class make an apple dessert. One guy was hand whipping cream to top his dessert. He kept whipping and whipping and whipping… and whipping. Turns out, he didn’t know when to stop and by the time he was done, had hand whipped homemade butter – and was incredibly sore.
Hand whipping butter is tiring, but if you have a stand mixer or food processor, then it’s a piece of cake. He was about to throw it away when my class snatched it up and made some cinnamon honey butter for our freshly made croissants. He definitely learned a lesson that day, and payed attention to his whipping cream the rest of the semester. Everyone loved our compound butter, especially on the warm croissants.
My pumpkin pie honey butter is easy to make, especially since we aren’t making the butter ourselves. You can use homemade butter, but I’m all about easy, fast and clean when I have a three year old running around me while I’m in the kitchen. This recipe doesn’t make a large amount, but is perfect for my size family. If making it for a party or holiday, I recommend doubling the recipe. This would be so delicious on your Thanksgiving table next to some warm rolls or cornbread! My mouth is watering just thinking about it!
Whipped Pumpkin Pie Honey Butter
By Love and Confections
Published 10/04/2017
Ingredients
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/8 teaspoon salt
- 2 tablespoons pumpkin puree
- 2 tablespoons honey
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla bean paste
Instructions
- In a small bowl, combine all ingredients and whip until incorporated. Store in airtight container in refrigerator for up to one week.
Until next time
LOVE & CONFECTIONS!
Here are today’s #PumpkinWeek recipes:
Pumpkin Drink Recipes:
Pumpkin Spice Coffee Syrup from The Nifty Foodie.
Savory Pumpkin Recipes:
Chicken and Pumpkin Curry from A Kitchen Hoor’s Adventures.
Pumpkin Beef Stew from Rants From My Crazy Kitchen.
Pumpkin-Poblano Salsa from Culinary Adventures with Camilla.
Pumpkin Risotto with Garlic and Sage from Making Miracles.
Pumpkin Sausage Mac and Cheese from Daily Dish Recipes.
Pumpkin Sausage Skillet Dinner from Cindy’s Recipes and Writings.
Pumpkin Walnut Sage Pierogi from The Crumby Kitchen.
Savory Pumpkin Sage Biscuits from Kudos Kitchen by Renee.
Sweet Pumpkin Recipes:
Pumpkin Chess Pie from The Spiffy Cookie.
Pumpkin Chocolate Chip Cookies from Amy’s Cooking Adventures.
Pumpkin Cranberry Muffins with a Pecan Oat Crumble from Hezzi-D’s Books and Cooks.
Pumpkin Dump Cake from Seduction in the Kitchen.
Pumpkin-Nut Crumble Cake from Hardly A Goddess.
Pumpkin Pie Cream Puffs from Mildly Meandering.
Pumpkin Praline Cheesecake from A Day in the Life on the Farm.
Spice Cookies with Pumpkin Dip from An Affair from the Heart.
Stuffed Pumpkin Cupcakes from The Freshman Cook.
Whipped Pumpkin Pie Honey Butter from Love and Confections.
White Chocolate Pumpkin Biscotti from The Redhead Baker.
Oh my goodness, I want to put that on all the things! It looks absolutely delicious!
Love this Fall take on Honey Butter. Thanks for such a fun week, Terri.
This is amazing. Plus, great minds think alike. While working on another recipe for our fun #PumpkinWeek, I decided to whip up a batch of Pumpkin Pie butter – haven't posted it yet but omg it was so good. I didn't use honey and I bet that'd take it to the next level. This looks AMAZING!!
I want this so bad! It looks fantastic and the vanilla bean paste is over the top yum in here!
This recipe turned out better than another I found recently. Loved the flavor. I wanted to know will this last longer than a week of refrigerated…need to know the shelf life of this or how long it would last if frozen?
Because of the water content in the pumpkin, I generally recommend making fresh and using within the week. You could extend that by using pumpkin butter, which is cooked more, but it is also sweeter and would have to adjust the recipe to taste. If using regular pumpkin, I do not recommend freezing, but with pumpkin butter, since it is a lower moisture content, you should be able to freeze. Hope that helps!