Pumpkin Spice Butter Recipes

6 INGREDIENT SPICED PUMPKIN BUTTER

Steps:

• 1. In a medium sauce pan, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Bring to a gentle boil over medium heat. Cook, stirring often until the pumpkin thickens slightly, but is spreadable, about 20-30 minutes. Taste, adding more maple syrup if needed to sweeten.2. Remove from the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.
• 1. In the bowl of your slow cooker, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Cover and cook on high for 3-4 hours. During the last 45 minutes of cooking, remove the lid to allow the pumpkin butter to thicken. Taste, adding more maple syrup if needed to sweeten.2. Turn off the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.

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 SPICE BUTTER

Steps:

• Heat oven to 350 degrees. Place pumpkin in a roasting pan, and cover tightly with foil. Bake until pumpkin is very tender, about 45 minutes. Transfer pumpkin pieces to the bowl of a food processor, and process until smooth.
• Place pureed pumpkin into a medium saucepan, and cook over medium-low heat, stirring often, until very thick, about 25 minutes. Add brown sugar, cinnamon, nutmeg, ginger, and lemon juice; cook until sugar is dissolved, about 5 minutes. Cool and serve, or store in the refrigerator up to 1 week.

PUMPKIN SPICE BUTTER

Steps:

• Combine all ingredients in a bowl.
• Beat together on medium speed with a hand mixer or blend completely with a spoon.
• Transfer to small serving bowl. Refrigerate leftovers.