Pumpkin Compound Butter Recipes

PUMPKIN HONEY BUTTER

Steps:

• Place the butter in a mixing bowl, and whip on high speed with an electric mixer until fluffy, about 1 minute.
• In another bowl, stir together the honey, pumpkin, and pumpkin pie spice until well mixed. Add the honey mixture to the butter, and whip on high with the electric mixer until the mixture is fluffy and smooth, about 1 more minute. Chill the pumpkin butter for several hours or overnight to blend the flavors.

PUMPKIN BUTTER

Steps:

• Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
• Transfer to sterile containers and chill in the refrigerator until serving.

PUMPKIN COMPOUND BUTTER

Steps:

• For an extra creamy texture, beat the butter until pale yellow.
• Add honey, pumpkin purée and spices, and stir until well combined.
• Store in an air-tight container for up to a week, or freeze for six months.
• Spread on bread, toast, muffins or bagels.

PUMPKIN SPICE COMPOUND BUTTER

Steps:

• Beat the butter, honey and pumpkin pie spice in a large bowl with an electric mixer on medium-high speed until thoroughly blended. Use a spatula to transfer the butter onto a large piece of waxed paper or plastic wrap. Use the sides of the paper or wrap to roll the butter into a baton shape. Twist the ends and place in the refrigerator until firm. Serve with warm pumpkin muffins or pumpkin bread. Keeps for 5 days in the refrigerator and up to 6 months in the freezer.

PUMPKIN-SPICED COMPOUND BUTTER PORK CHOP WITH FRIED SAGE GREEN BEANS

Steps:

• Before You Cook Turn oven on to 450 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Stem sage. Mince garlic. Trim ends off green beans. Pat pork chops dry, season both sides with 1/4 tsp. salt and pumpkin spice. 2 Sear the Chops Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add pork chops to hot pan and cook undisturbed until browned, 2-3 minutes. Transfer pork chops to prepared baking sheet, seared side up. Reserve pan; no need to wipe clean. 3 Cook the Chops and Beans Place green beans and garlic on empty half of prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt and a pinch of pepper. Massage oil into beans, then roast until green beans are tender and pork reaches a minimum internal temperature of 145 degrees, 7-9 minutes. While pork chops roast, make butter and fry sage. 4 Make Butter and Fry Sage Combine butter, honey, red pepper flakes (to taste) in a mixing bowl. Return pan used to cook chops to medium heat and add 1 tsp. olive oil. Add sage to hot pan and cook until crispy, 30 seconds-1 minute. 5 Finish the Dish Place green beans on a plate. Crumble crispy sage and garnish green beans with sage. Place pork chop next to green beans and top with a dollop of honey butter.

PUMPKIN SPICE COMPOUND BUTTER

Steps:

• In a small bowl, add in the butter, pumpkin pie spice, and powdered sugar. Stir with a spatula until combined.
• Add into a small jar.

PUMPKIN HONEY BUTTER RECIPE

Steps:

• 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.
• Scoop into 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 a drizzle of honey over the top, if desired.

COMPOUND BUTTER: HOW TO MAKE HERB BUTTER

Steps:

• Allow butter to come to room temperature so that it is very soft.
• Add the butter to a bowl with all of the other ingredients.
• Mix together all of the ingredients until the herbs are well dispersed in the butter.
• If you are short on time, and don't have fully softened butter, you can use a food processor to help mix the butter with the herbs. The blades of the food processor will help break up the butter enough to incorporate all of the herbs.
• Scoop the herb butter onto the center of a sheet of parchment paper or plastic wrap.
• Roll up the paper or plastic, forming the butter into a log shape. Roll up the ends of the paper like a wrapped candy.
• Place the log of herb butter into the fridge or freezer until the butter has firmed up again.
• Unroll the butter and slice it into disks to use on your meats or to serve for spreading on bread.

HOMEMADE PUMPKIN BUTTER

Steps:

• Preheat oven to 325°F. Cut the pumpkin in half, stem to base. Scrape out seeds and pulp. Reserve seeds to make baked seeds, if desired.
• Place halves on a rimmed baking sheet. Sit halves meat side up (cut a small slice out on the bottom of each to allow them to sit evenly without rolling).Cover each half with aluminum foil. Bake for 60 minutes, or until pumpkin meat is fork tender.
• Scrape pumpkin meat from shell halves and puree in a blender or food processor. Remove any remaining stringy pieces or seeds. If it is super thick, add 1 tablespoon of water.
• Place the pumpkin puree (about 3 1/2 cups), sugar, apple juice, maple syrup and pumpkin pie spice in a heavy bottom sauce pan. Heat over medium-low until lightly simmering.
• Stir well and reduce heat to low. Continue to stir and simmer for 40-60 minutes. This greatly depends on the water content of your pumpkin puree, so watch carefully to make sure it doesn't get too thick or scald. Canned pumpkin will need less time than fresh pumpkin puree.
• Mixture will have some texture, place in a food processor to make it smooth, if desired. It should be thick and spreadable, but not too watery.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

PUMPKIN SPICE BUTTER

Steps:

• Add softened butter, ground cinnamon, pumpkin pie spice, and ⅛ teaspoon coarse sea salt to a bowl. Beat with an electric mixer on medium speed for 1-2 minutes until everything is smooth, creamy, and well combined. You can also use a stand mixer fitted with the whisk attachment.
• Whisk together the pumpkin puree and honey in a separate small bowl.
• Add the combined pumpkin/honey to the whipped butter bowl in several increments, beating well after each addition. Once all of the pumpkin/honey has been added, continue to beat the pumpkin spice butter on medium speed for several minutes, or until the butter is well whipped and creamy. Adjust salt and spices to taste.
• Pipe butter into a jar (or simply spoon it) or form a log or several mini logs by rolling the butter into a cylinder within a sheet(s) of parchment paper. Store in the refrigerator for up to a week or freeze for several months.

PUMPKIN COMPOUND BUTTER

Steps:

• Combine the butter, pumpkin puree and honey in a small mixing bowl until a smooth paste forms. Serve immediately or store in an airtight container, refrigerated, for up to 2 weeks.

WHIPPED PUMPKIN MAPLE BUTTER

Steps:

• In mixing bowl add: butter, pumpkin, powdered sugar, cinnamon and maple syrup.
• Whip together with hand mixer, (use a whisk accessory if you have it.) Alternatively you can whip in your stand mixer using the wire whip beater.
• Whip until light and fluffy - about a minute.
• Serve right away or store in air tight conatiner in refrigerator for up to a week.

PUMPKIN SPICE BUTTER RECIPE

Steps:

• In a small saucepan, toast the cinnamon, ginger, nutmeg, allspice, clove and white pepper over medium heat until fragrant, 1 to 2 minutes. Stir in the cream and bring to a light simmer, then remove from the heat and let cool completely. Store in a sealable container and refrigerate overnight.
• The next day, place the cream in a food processor with the confectioners' sugar and salt. Spin the mixture until the fat turns into butter and the liquid separates. Transfer the mixture to a large piece of cheesecloth and wring out any excess liquid.
• Transfer the butter to a small condiment bowl and use immediately or store in the refrigerator for later.