Pumpkin Spice Butter draining
This recipe was all a big mistake.  It happened like this… I started out with an idea for a spiced pumpkin whipped cream.  I added pumpkin puree and spices to heavy cream and whipped it up.  It turned out delicious, so I decided to make a full batch for some pumpkin cocoa I was photographing.  But the second time around I beat it a minute too long and wound up with a surprise… luscious Spiced Pumpkin Butter!  Those are little beads of whey dripping from the just finished butter, isn’t that cool?

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I’m pretty sure I never would have attempted this otherwise, so I’m glad that batch of whipped cream went terribly wrong.  Some of the best ideas come out of mistakes, and while this isn’t quite Tollhouse Cookie territory, I’m happy with my discovery.  You’ll need 2 cups of heavy cream, a little pumpkin puree, and some fall spices, which makes a good cup of spiced pumpkin-y butter.  You can spoon it into one container, individual little jars, or roll it in parchment paper to make a log for slicing.  Either way your toast or pancakes will be so happy.  Use it on cornbread and biscuits, too.

Finished Pumpkin Butter

Pumpkin Spice Butter

Yield: about 1 cup butter

What You Will Need

  • 2 cups heavy cream
  • 6 Tbsp pumpkin puree
  • 3/4 tsp pumpkin pie spice (see below to create your own mix)
  • 2 Tbsp confectioner's sugar

Instructions

  1. Put all the ingredients in a bowl or the bowl of a stand mixer. Whip as if you were making whipped cream, but don't stop when the cream becomes stiff. Keep beating until the cream separates into butter and whey. Liquid will be released and the butter will look grainy. Scrape down the sides of the mixer if necessary. The process will take around 5 minutes or so, give or take.
  2. Scoop all the butter into a muslin bag or double layers of cheesecloth over a bowl. Let the whey drain out, gently squeezing to help get all of it drained off.
  3. Scrape the butter into a small bowl or container and keep in the refrigerator. Bring the butter to room temperature before using for best flavor.

Notes

You can use a mixture of cinnamon, ginger, allspice, cardamom, clove, and nutmeg in place of prepackaged pumpkin pie spice.

http://theviewfromgreatisland.com/2013/10/pumpkin-spice-butter-from-scratch.html

Pumpkin Butter in muslin bag

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17 Responses to Pumpkin Spice Butter (from scratch)

  1. […] How to Make Pumpkin Spice Butter (from Scratch) […]

  2. Sivana says:

    OMG that looks insane!!!!! Thanks for posting! I’m making it.

    Sivana

  3. jenn says:

    I just stumbled across your blog and I think I might get stuck (willingly) here all day. So inspired by your amazing recipes and photos. Cheeeeers!

    Jenn

  4. This looks so delicious. How long does it take to drain the whey?

  5. Valerie says:

    I wish my kitchen mishaps all had this kind of happy ending! Wow! This pumpkin butter would be perfect on the waffles that just hopped out of the toaster…I’m out of syrup.

  6. What a magnificent mistake Sue, I love it! That whey is gorgeous! Who would have thought ………

  7. Oh yes, my pancakes AND my waffles are screaming for this! And my cornbread was meant to be bathed in it…oh my. What a happy accident :).

  8. Elizabeth says:

    This sounds so good.

    I don’t have one of those bags, though. What else could be used?

    THANKS.

    Sharing a post from my blog.

    Happy Hopping!!

    Elizabeth
    Silver’s Reviews
    My Blog Hop Answer

  9. Dom says:

    love a cooking mistake like this and the idea of a sweet pumpkin butter sounds lovely… you American’s are obsessed with your pumpkins aren’t you!?!

  10. Rose says:

    Stunning photographs! I believe you can use the whey to make your own sodas. We make a delicious rosehip-hibiscus one using the whey from drained yogurt.

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