Honey Pumpkin Butter Recipes

PUMPKIN HONEY BUTTER RECIPE

Steps:

• Whip the softened butter, cinnamon, pumpkin pie spice and 1 tablespoon of the pumpkin puree.
• Gradually add the rest of the pumpkin puree as you continue to whip the butter.
• Add the honey and vanilla and continue beating (1-2 minutes) until thick and fluffy.
• Scoop into a container for easy serving, or place in a piping bag and pipe it into a glass jar or other container.
• Serve at room temperature with a drizzle of honey over the top, if desired.

HONEY PUMPKIN BUTTER

Steps:

• Combine all ingredients in a saucepan (covered or uncovered) and let simmer 45 minutes, stirring frequently.
• Remove from heat and immediately ladle into clean, sterilized 8 oz. canning jars.
• Immediately place filled jars into refrigerator to seal jars.
• Enjoy! (Keep refrigerated-- once opened, it will last up to a month).

PUMPKIN COMPOUND BUTTER

Steps:

• Combine the butter, pumpkin puree and honey in a small mixing bowl until a smooth paste forms. Serve immediately or store in an airtight container, refrigerated, for up to 2 weeks.

CARAMELIZED HONEY PUMPKIN PIE

Steps:

• Preheat the oven:
• Arrange an oven rack in the center position and preheat the oven to 325°F. Place the parbaked pie crust on a foil-lined rimmed baking sheet and set aside.
• Brown the butter:
• In a small saucepan, cook the butter over medium-low heat, stirring and scraping the bottom and sides constantly with a heatproof spatula. The mixture will sputter as the water boils off. Continue to cook, stirring and scraping, until the sputtering subsides, the butter is foaming, and the solid bits turn a dark brown, 5 to 7 minutes.
• Caramelize the honey:
• Remove the saucepan from the heat and immediately add the honey (to prevent the butter from burning), stirring to combine. Return the saucepan to medium heat and bring to a boil. Continue to cook, swirling often, until the mixture is darkened slightly and has a savory, nutty smell, about 2 minutes. Remove the saucepan from the heat and slowly stream in the heavy cream, stirring constantly (be careful-the mixture may sputter) until it's smooth. Set the warm honey mixture aside.
• Make the pumpkin filling:
• In a large bowl, whisk the eggs to break up the whites and yolks, then add the brown sugar and whisk vigorously until the mixture has lightened in color by a shade or two, about 1 minute. Whisk in the pumpkin, cinnamon, ginger, vanilla, salt, allspice, nutmeg, and cloves until smooth. Slowly stream in the warm honey mixture, whisking constantly, until the filling is completely homogenous.
• Fill the crust and bake:
• Pour the filling into the parbaked crust all the way to the top. (Depending on the height of your crust, you may have some leftover filling, which I recommend you keep! Ever so carefully transfer the pie to the center rack and bake until the filling is set and puffed around the edges and the center wobbles gently, 45 to 60 minutes.
• Cool the pie gently:
• Turn off the oven and prop the door open with a wooden spoon. Let the pie cool completely in the oven. Doing so will allow it to cool gradually, which will prevent cracking on the surface.
• Serve:
• Slice the pie into wedges and top each piece with softly whipped cream. Grate a bit of fresh nutmeg over the cream and serve.
• Do Ahead: The pie, covered and refrigerated, will keep up to 3 days but is best served on the first or second day (the crust will soften over time).
• Cooks' Notes
• Use a good-quality, dark-hued honey. The more strongly flavored the better, so it stands out against the pumpkin. Just don't use buckwheat or chestnut honey, which are too intense.
• Bake any remaining pumpkin filling separately in a small ramekin. I like to do this to prevent ingredient waste, and also because it allows me to sample the filling prior to cutting into the pie!