Pumpkin Spice Compound Butter Recipes

PUMPKIN SPICE BUTTER RECIPE

Steps:

• In a small saucepan, toast the cinnamon, ginger, nutmeg, allspice, clove and white pepper over medium heat until fragrant, 1 to 2 minutes. Stir in the cream and bring to a light simmer, then remove from the heat and let cool completely. Store in a sealable container and refrigerate overnight.
• The next day, place the cream in a food processor with the confectioners' sugar and salt. Spin the mixture until the fat turns into butter and the liquid separates. Transfer the mixture to a large piece of cheesecloth and wring out any excess liquid.
• Transfer the butter to a small condiment bowl and use immediately or store in the refrigerator for later.

PUMPKIN SPICE COMPOUND BUTTER

Steps:

• Beat the butter, honey and pumpkin pie spice in a large bowl with an electric mixer on medium-high speed until thoroughly blended. Use a spatula to transfer the butter onto a large piece of waxed paper or plastic wrap. Use the sides of the paper or wrap to roll the butter into a baton shape. Twist the ends and place in the refrigerator until firm. Serve with warm pumpkin muffins or pumpkin bread. Keeps for 5 days in the refrigerator and up to 6 months in the freezer.

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.

PUMPKIN SPICE BUTTER

Steps:

• Add softened butter, ground cinnamon, pumpkin pie spice, and ⅛ teaspoon coarse sea salt to a bowl. Beat with an electric mixer on medium speed for 1-2 minutes until everything is smooth, creamy, and well combined. You can also use a stand mixer fitted with the whisk attachment.
• Whisk together the pumpkin puree and honey in a separate small bowl.
• Add the combined pumpkin/honey to the whipped butter bowl in several increments, beating well after each addition. Once all of the pumpkin/honey has been added, continue to beat the pumpkin spice butter on medium speed for several minutes, or until the butter is well whipped and creamy. Adjust salt and spices to taste.
• Pipe butter into a jar (or simply spoon it) or form a log or several mini logs by rolling the butter into a cylinder within a sheet(s) of parchment paper. Store in the refrigerator for up to a week or freeze for several months.

PUMPKIN SPICE BUTTER

Steps:

• Combine all ingredients in a bowl.
• Beat together on medium speed with a hand mixer or blend completely with a spoon.
• Transfer to small serving bowl. Refrigerate leftovers.