Whipped Pumpkin Pie Butter

5
Shelly Maynard

By
@LynchburgMama

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

Rating:

☆☆☆☆☆ 0 votes

Comments:
Method:
No-Cook or Other

Ingredients

  • 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

Step-by-Step

  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!

Printable Recipe Card

About Whipped Pumpkin Pie Butter

Course/Dish: Other Appetizers
Main Ingredient: Non-Edible or Other
Regional Style: Southern
Other Tag: Quick & Easy
Hashtag: #Dip




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