Pumpkin compound butter is the perfect fall butter for pancakes, waffles, bagels, bread, cakes, and just about anything you spread butter on.
Follow the button below for my pumpkin puree recipe.
Follow the link below for my fall spice blend recipe
Pumpkin Compound Butter
Smooth, creamy, and full of fall this butter is perfect for toast, bagels, muffins, or even pancakes.
Ingredients
- 2 cups homemade pumpkin purée or one 15-ounce can of pumpkin purée
- 2 sticks butter
- 1 tsp vanilla
- ½ cup brown sugar
- 1 tbsp fall spice blend https://garisgalley.com/pumpkin-pie-spice/
Instructions
- In a heavy bottom pan over medium heat, cook the pumpkin purée for 15 to 20 minutes.
- Stir often.
- We want to remove all the water, so watch for the vent bubbles to subside.
- Spread the puree onto a plate, and let cool.
- With a hand mixer or stand mixer, cream the brown sugar and butter together for about 3 minutes.
- Add the vanilla, spice blend, and cooled purée.
- Store in the refrigerator for about 2 weeks or in the freezer for 6 months
Tried this recipe?Let us know how it was!