Pumpkin Spice Butter (from scratch) ~ a homemade sweet creamery butter with pumpkin and a hint of spice ~ your biscuits won't know what hit 'em!
3/4tsppumpkin pie spicesee below to create your own mix
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.
https://theviewfromgreatisland.com/pumpkin-spice-butter-from-scratch/ October 11, 2013