Real Recipes From Real Home Cooks ®

whipped pumpkin pie butter

Recipe by
Shelly Maynard
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
  • 1/4 tsp
    allspice, ground
  • 1 1/2 tsp
  • 1 tsp
    vanilla extract

How To Make whipped pumpkin pie butter

  • Whipped Pumpkin Pie Butter ingredients
    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!