whipped pumpkin pie butter
A versatile recipe that is perfect for breads, biscuits, bagels, and more!
prep time
cook time
method
No-Cook or Other
yield
Ingredients
- 1 cup butter, salted
- 1/4 cup milk, whole
- 1/2 cup pumpkin, canned or cooked
- 1/4 cup powdered sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice, ground
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla extract
How To Make whipped pumpkin pie butter
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Step 1Allow butter to soften to room temperature. -
Step 2In a large mixing bowl, whip together the milk and butter with an electric mixer on medium speed. Beat for one minute or until mixture is creamy and smooth.
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Step 3Add canned pumpkin and beat for one minute.
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Step 4Add powdered sugar, nutmeg, allspice, cinnamon and vanilla. Beat until all the ingredients have mixed.
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Step 5Transfer the whipped butter into an airtight container. Store in fridge for 7-10 days.
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Step 6Serve with hot biscuits, bread or bagels!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Appetizers
Tag:
#Quick & Easy
Ingredient:
Non-Edible or Other
Method:
No-Cook or Other
Culture:
Southern
Keyword:
#Dip
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