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whipped pumpkin pie butter

LynchburgMama avatar
Recipe by
Shelly Maynard
@LynchburgMama
Lynchburg, TN

A versatile recipe that is perfect for breads, biscuits, bagels, and more!

►
method No-Cook or Other

Ingredients For whipped pumpkin pie butter

  • 1 c
    butter, salted
  • 1/4 c
    milk, whole
  • 1/2 c
    pumpkin, canned or cooked
  • 1/4 c
    powdered sugar
  • 1/4 tsp
    nutmeg
  • 1/4 tsp
    allspice, ground
  • 1 1/2 tsp
    cinnamon
  • 1 tsp
    vanilla extract

How To Make whipped pumpkin pie butter

  • Whipped Pumpkin Pie Butter ingredients
    1
    Allow butter to soften to room temperature.
  • 2
    In 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.
  • 3
    Add canned pumpkin and beat for one minute.
  • 4
    Add powdered sugar, nutmeg, allspice, cinnamon and vanilla. Beat until all the ingredients have mixed.
  • 5
    Transfer the whipped butter into an airtight container. Store in fridge for 7-10 days.
  • 6
    Serve with hot biscuits, bread or bagels!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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