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