This time last year, I was whipping up a bunch of healthy recipes for y’all. This time this year? I just want to bake things and make butter recipes. Yeah, you read that right…butter recipes (YUM). And I’m all about expressing my authentic self, which right now is coming through in the form of pumpkin pie butter. Yes…Pumpkin. Pie. Butter.
Pumpkin Pie Butter
Pumpkin Pie Butter was inspired by an old family recipe, which didn’t have a name that I am aware of until I decided to blog about it and had to call it something (I went with Cinnamon Icing Butter). It would appear that butter recipes are in my blood, though – my mom has been making all kinds of delectable butter spreads for as long as I can remember. I was working on a batch of the Cinnamon Icing Butter to photograph when I thought, I wonder if I could make a pumpkin version…
And it turns out, I could.
Here’s the skinny on Pumpkin Pie Butter.
This is a delicious bonus to your morning pancakes, french toast, waffles, toast, or even cinnamon rolls (although I would skip the icing and use this instead, because this is basically icing in butter form). You will definitely sweeten up your holiday breakfast or brunch with this deliciousness!
If you want to get really serious about pumpkin (and who doesn’t!), try these Pumpkin Protein Pancakes to go with it (at least you’ll be adding some protein to your breakfast!).
It also goes great on rolls (yeast rolls, whole wheat rolls, crescent rolls, croissants, etc.), and would be a fantastic addition to your Thanksgiving dinner menu.
Once made, it will keep for 5-7 days in the fridge. You can make in advance and freeze it, though, if you’d like to do your holiday baking ahead of time. Let it that overnight in the fridge or for a few hours on the counter when you’re ready to use it.
It makes a bunch, so it’s a good thing to make when you’re having a big get-together!
Here are the ingredients you’ll need to make Pumpkin Pie Butter:
12 oz butter
4 oz pumpkin puree
16 oz powdered/confectioners sugar
2 tsp pumpkin pie spice
Pumpkin Pie Butter
- Hand mixer
- Medium bowl
- 16 oz powdered sugar
- 12 oz butter unsalted, softened
- 4 oz pumpkin puree (1/2 cup)
- 2 tsp pumpkin pie spice
- Start with softened butter (if your butter is straight out of the frudge, 15 seconds or so in the microwave should do the trick).
- Dump all ingredients into a medium bowl and mix with a mixer until all ingredients are combined.
- Serve immediately, or cover and keep in the fridge for up to 5-7 days.
This recipe is super easy to make – you just dump the ingredients in a bowl and mix. It comes together in about five minutes!
I hope you love this buttery treat as much as my family does. Happy pumpkin season, y’all!
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