PUMPKIN SPICE HONEY BUTTER
This pumpkin spice honey butter is perfect for fall.
Provided by Sara @ Mom Endeavors
Time 5m
Number Of Ingredients 5
Steps:
- In a small bowl, combine all ingredients. Whip together until everything is incorporated.
- Store in the refrigerator in a sealed container.
PUMPKIN HONEY BUTTER RECIPE
Whipped Pumpkin Honey Butter is the perfect way to spread a little bit of fall goodness on your baked goods!
Provided by Creative Team
Categories Bread
Time 10m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 serving, Calories 166 kcal, Carbohydrate 8 g, Protein 1 g, Fat 15 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 136 mg, Fiber 1 g, Sugar 7 g
HONEY PUMPKIN BUTTER
This makes a great gift- ladle it into Kerr jars, stick a sticker and a few ribbons, and this creamy dip or spread is an instant hit! I love to eat this on toast, cornbread muffins, dip apples in it, crackers, - ***or baste it on chicken or turkey! *** Simply amazing... makes about six 8 oz. jars
Provided by Megan Krape
Categories Spreads
Time 50m
Yield 6 8 oz jars
Number Of Ingredients 9
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).
Nutrition Facts : Calories 245, Fat 0.3, SaturatedFat 0.2, Sodium 101.6, Carbohydrate 65.7, Fiber 1.4, Sugar 59.5, Protein 1.2
BED AND BREAKFAST SPICED PUMPKIN SCONES WITH HONEY BUTTER
Gorgeous spiced pumpkin scones with honey butter - what a treat for the tea-time table during autumn and winter. I have made these twice now and love the combination of the honey butter with the scones, although they are also delicious with plain unsalted butter. This recipe came from an Australian "Olive" magazine that was sent to me, apparently, Queensland is famous for its blue pumpkins where this recipe originates from - I added the spices as well as the honey butter! A wonderful recipe for the cooler months, but as it uses tinned or frozen pumpkin, these can be made all year around. If you don't want to serve these with the honey butter, just split them whilst warm and spread with normal butter or cream. Mixed spice is a British spice mixture, I have a recipe for this on RZ: Recipe #266688
Provided by French Tart
Categories Scones
Time 30m
Yield 6 Pumpkin Scones, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200 C / Gas 6. Lightly grease a baking tray.
- Cream together butter and sugar, then beat in egg, pumpkin puree and 4 tablespoons milk until smooth. Add the mixed spice to the pumpkin mixture, taste and adjust the spices to taste. Stir in flour until a dough forms, then knead a few times on a well floured surface until the dough holds together. Add more flour if dough is too wet or sticky.
- Press the dough into a flat circle 1 to 1.5cm thick. Cut into 6 wedges, place onto greased baking tray, and brush the tops with 2 tablespoons of milk.
- Bake in the preheated oven until golden brown on top and bottom, 10 to 15 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving with the honey butter.
- Honey Butter: Mix the butter and honey together, adding the honey a spoon at a time until the right consistency is achieved. Mix well. Best served fresh with the pumpkin scones.
CARAMELIZED HONEY PUMPKIN PIE
Browned butter, honey that's been cooked slightly to intensify its flavor, a measured amount of spice, and few extra eggs make this a pumpkin pie that's truly custardy and wonderfully delicious.
Provided by Claire Saffitz
Categories Thanksgiving Fall Dessert Pie Bake Pumpkin Honey Milk/Cream Spice Cinnamon Nutmeg Clove Egg Vegetarian Soy Free Peanut Free Tree Nut Free
Yield 8 servings
Number Of Ingredients 16
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!
HONEY PUMPKIN SEEDS
Delicious way to make sweet pumpkin seeds with a strong honey base.
Provided by Tom
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 1h10m
Yield 16
Number Of Ingredients 6
Steps:
- Place oven rack in the highest position. Preheat oven to 300 degrees F (150 degrees C). Line a large baking sheet with aluminum foil.
- Mix butter, honey, brown sugar, and salt together in a bowl; add pumpkin seeds and toss to coat. Spread coated seeds in 1 layer onto the prepared baking sheet.
- Bake in the preheated oven for 20 minutes. Stir seeds and continue baking for 20 more minutes. Sprinkle seeds with white sugar and bake until lightly browned, about 20 more minutes. Cool seeds and store in an airtight container.
Nutrition Facts : Calories 147.5 calories, Carbohydrate 22.1 g, Cholesterol 7.6 mg, Fat 6 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 60.5 mg, Sugar 13.5 g
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- In a medium mixing bowl using a hand mixer, beat the butter on medium speed until light and fluffy, about 2-3 minutes.
- Add pumpkin purée 1 tablespoon at a time, beating after each addition until well combined and smooth.
- Add the honey OR maple syrup and vanilla and continue to whip on medium speed until thick and fluffy, about 1-2 minutes. Store butter in an airtight container in the refrigerator until ready to use.
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