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Tis the season to be roll polly (enter ALL the holiday treats), and there's no tastier way to get there than with Pumpkin Butter. Butter on it's own is hard enough to resist, add pumpkin, honey, and other delicious-ness and forgettaboutit.

Let's get started.

Step 1: Recipe

1 stick of room temperature butter (8 tbsp or 4 oz)*
1/4 cup honey (local if possible)
2 tbsp pumpkin puree
1 tsp pumpkin spice
1 tsp vanilla extract
1/4 tsp salt (if using unsalted butter)

*try making your own butter (it's SUPER easy) with my instructable:

https://www.instructables.com/id/Make-Butter/

Tools:

hand mixer
mixing bowl
measuring spoons
spatula

Step 2: 'Making It' Work

Put all the ingredients into a medium sized mixing bowl and blend with a hand mixer (or a fork and lots of elbow grease) until smooth and fluffy.

Step 3: Get to Eatin'

Once mixed, the butter is ready to enjoy right away. (YUMMM!) Add it to your favorite (warm) baked good, to mashed sweet potatoes, or even your coffee!

If you have any left over (meaning unlike me you have will power), it can be stored in the fridge for up to 2 weeks, or in the freezer for 6-9 months.

Happy (full figured) fall everyone!

<p>Thanks for sharing.</p><p>In the past I've made similar things with butter and rosehip pulp, which is very enjoyable on freshly baked bread. I can imagine this is similar fresh and delicious.</p><p>Pumpkin Spice was unknown to me, but according to the Old Farmer's Almanac, it consists of the following ingredients mixed in a jar: </p><ul> <br><li>1/3 cup ground cinnamon.<li>1 tablespoon ground ginger.<li>1 tablespoon ground nutmeg or mace.<li>1-1/2 teaspoons ground cloves.<li>1-1/2 teaspoons ground allspice.</ul>
<p>Thanks for adding the pumpkin spice recipe fsteff! I forget that not everyone would know what that is or have access to it. : )</p>
You are absolutely welcome. <br>Thank you for bringing my attention to it.<br>
<p>Don't be silly!! Pumpkin is a vegetable. Spices are bark (cinnamon) seeds (cloves) and roots (ginger). Vanilla is a bean. The bread is made from wheat (a grain, of course), yeast (also a plant) and sugar, which is made either from beets or from the stem of yet another plant (the sugar cane). With a little added protein in the form of butter... It's practically a salad!!</p><p>BTW a stick of butter is 1/4 lb. or half a cup. A pound of butter in the US typically comes divided into 4 'sticks'</p>
<p>Haha, you're right bizzycrafter, it's pretty much salad. : )</p>
<p>Made this over the weekend and it is WONDERFUL. Very light and fluffy. Can't wait to give jars as gifts.</p>
<p>Thanks Ashley! I'm so glad you liked it.</p>
<p>Sounds great </p><p>but</p><p>1 stick = ? oz.? gr?</p><p>couldn't determine from the photos.</p><p>Thanks</p>
<p>looks like 250 grams from the photo</p>
<p>based on enlarging the picture, it would be a standard American weight. The picture shows 8 tablespoons marked on the wrapper. This would equate to 4 ounces or 113.4 grams. My best guess is this may be unsalted butter, but could not confirm this on the wrapper.</p>
<p>I can never understand why unsalted butter is specified in a recipe that adds salt.[Unsalted butter tends to be more expensive and I'm mean.]</p><p>Nice recipe I imagine, though I don't know where I would buy pumpkin spice in Scotland.</p>
<p>Butter makers vary in the amount of salt they add to a pound, so one assumes recipe creators specify unsalted butter in order to denote exactly how much salt to add to a recipe (instead of saying &quot;salt to taste&quot;).</p><p>I'm with you, <a href="https://www.instructables.com/member/mworrall/" rel="nofollow">mworrall</a>; there is really no point to using unsalted butter- if a person can't taste their way to the proper amount of salt, maybe cooking is not the hobby for such folks.</p><p>&quot;Pumpkin spice&quot;, incidentally is just basic baking spices combined in one bottle: cinnamon, nutmeg, cloves, ginger, allspice perhaps. Add to your own taste.</p>
Thank you Cheese Queen,for the spice recipe and the support re butter!
<p>This is an easy make. Just FYI, you can easily make your own fresh butter by one cup of heavy cream (35%) in a two cup mason jar with a pinch of salt. Put the lid on tight and shake the beejeesus out of it for about 10/15 minutes. You'll feel the liquid getting stiffer and stiffer. Once you feel it's done, use a fine mesh strainer and &quot;viola&quot; homemade butter - use Paige's recipe or add your own ingredients, i.e. cinnamon and brown sugar, garlic, or whatever you like. Again, thanks Paige for this lovely recipe. </p>
<p>Thank you for your nice instructable.</p><p>Rima</p>
<p>Thank you for your nice instructable.</p><p>Rima</p>
<p>Oh dang now that looks good!!</p>
<p>Good on You. ~:-}</p>
<p>Yummy! Can't wait to sink my teeth into its luscious body.</p>

About This Instructable

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Bio: Made in Canada, I grew up crafting, making, and baking. Out of this love for designing and creating, I pursued a BFA in product design ... More »
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