Pumpkin Spice Butter Recipes

EASY SPICED PUMPKIN BUTTER

Steps:

• Mix together the pumpkin purée, spices, vanilla extract, and sugar, along with the juice from half a lemon in a pan over low heat.
• Blend with an immersion blender until all of the ingredients are combined and smooth.
• Simmer for 10-20 minutes, stirring occasionally with a spatula to prevent it from burning. The cooking time will depend on the water content of your pumpkin puree and how thick you want the final pumpkin butter to be.
• Taste the pumpkin butter and make any adjustments (like adding more spices, sugar, or lemon juice) to suit your taste.
• Once the mixture has reduced and thickened, remove it from the heat. It should continue to thicken slightly as it cools.
• Allow it cool, and store in a jar in the fridge.
• Enjoy!

SPICED PUMPKIN BUTTER

Steps:

• In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.
• Ladle into jars or freezer containers, leaving 1/2-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.
• To serve, top with chopped nuts. Pumpkin Puree
• Preheat oven to 375°F. Cut pumpkins into 5x5-inch pieces. Remove and discard seeds and strings. Arrange pieces in a single layer, skin sides up, in a foil-lined baling pan. Cover with foil. Bake about 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in food processor or blender. Cover and process or blend until smooth. Measure 1 cup puree to use in risotto. Transfer remaining puree to an airtight container. Store for up to 3 days in the refrigerator or freeze for up to 6 months. Thaw frozen puree in the refrigerator.

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 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.

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 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 BUTTER III

Steps:

• In a medium saucepan over medium heat, mix solid pack pumpkin puree, applesauce, apple juice, brown sugar and pumpkin pie spice. Bring mixture to a boil. Reduce heat, and simmer approximately 1 1/2 hours. Transfer to sterile containers and chill in the refrigerator until serving.

PUMPKIN BUTTER II

Steps:

• In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
• Place over medium high heat and bring to a boil. Reduce heat and simmer, stirring constantly for 5 minutes.
• Transfer to sterile containers, and chill in the refrigerator until serving.