In this Whipped Pumpkin Honey Butter the nutty flavor of pumpkin mingles with just a touch of honey to make a delicious fall treat with just enough sweetness to make it irresistible.
A long time ago I used to rush to the farmer’s market in search of an elusive girl who sometimes sold artisan butters. The day she told me she would no longer be coming to the market my taste buds cried out in despair, and I’m pretty sure my wallet did too as I stocked up on all the honey butter I could carry.
At some point my stash ran dry and I was banished back to the cold world of just plain, regular butter. I don’t know how long it took me to realize that I could probably make my own honey butter, but one day I found myself standing over my mixer with some softened butter and a jar of honey, mixing and tasting until I found a combination worthy of fresh homemade bread.
From that point on it was a free for all. I could put anything in butter. Herb butter, cinnamon butter, garlic butter… there were no limits for me. And then one day I was trying to find a use for the little bit of pureed pumpkin I had left over from a recipe… this happens to me often enough that I have binder full of recipes that use only a few tablespoons of pumpkin, but I really wanted something new to serve at our Halloween party.
That’s when it hit me… no one would expect a creamy, whipped pumpkin butter. So into the mixer everything went and a few minutes later I was in love. This whipped pumpkin butter is hands down my favorite pumpkin recipe so far this year. It is amazing on soft, fresh rolls or over waffles, It was incredible on pumpernickel bread. It really just makes me want to buy all sorts of bread to try it on. The honey makes this butter just slightly sweet and really brings out the delicious pumpkin flavor.
This was such a hit at our Halloween party, and so delicious, that I’ve already added it to my Thanksgiving menu! It’s so easy to make, all you need is some pumpkin, butter, honey, a mixer and a few minutes!
Start with two sticks of softened butter (I used salted). Beat the butter with an electric mixer until smooth. Add in 6 Tablespoons pumpkin puree and 2 Tablespoons honey and beat until well combined. That’s it! Stick it in a jar or into some plastic wrap and store in the fridge for a week or a month in the freezer!
Wouldn’t this make a beautiful gift?
- 2 sticks salted butter, softened
- 6 Tablespoons Pumpkin Puree (fresh or canned)
- 2 Tablespoons Honey
- In an electric mixer and beat until smooth.
- Add pumpkin and honey.
- Continue to beat until well combined.
- Store, refrigerated,in a jar, or wrapped in saran wrap.
- If using fresh pumpkin puree I sometimes increase the pumpkin to 8 Tablespoons.