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Tuesday, October 28, 2014

Homemade Whipped Pumpkin Butter

Just when you thought nothing could beat the taste of real butter, along comes whipped Pumpkin Butter. A little taste of heaven to add to your toast, muffins, breads, pancakes and waffles.    

Our first experience of Whipped Pumpkin butter was a small tub we purchased at a local Amish Store.   We brought it home and ate it  on our toast the very next morning.  It was warm and delicious and left us wanting more.   So we tried it atop many of our breakfast items until that small little tub of butter was gone.   Oh no!

So, when I received a number of fresh pumpkins to puree, I knew one of the items I wanted to make was Whipped Pumpkin Butter. 

Whether you make it yourself or find a place to purchase it, I know you won't be disappointed.



Whipped Pumpkin Butter
 

2 sticks of unsalted butter Softened
¼ cup plus 2 tbsp. pure pumpkin puree
3 tablespoons pure maple syrup
½ tsp. pumpkin pie spice
½ tsp. coarse salt

In medium sized mixing bowl, beat room temperature, unsalted butter until pale yellow and fluffy.  Add in the pumpkin puree, maple syrup, spice and salt.   Beat on low just until it is all combined.  Scrap sides and bottom of bowl.  Beat one last time for 1-2 minutes.  

Scrap into a container fitted with a top.  Will keep in the refrigerator for up to 2-3 weeks.

Notes and swaps

·         Tastes great on toast, muffins, bread, pancakes, or waffles.
                  ·         Make a double batch and give one to a friend or neighbor to enjoy.


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