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Whipped Pumpkin Pie Butter – Perfect for Biscuits, Bagels, or Bread!
Year after year, the Fall season manages to steal my heart! I love to watch the leaves change colors, cooler evenings (perfect for bonfires + football!), and most importantly, the comfort foods! The flavors that Fall foods offer are the most flavorful, in my opinion. One of those flavors includes pumpkin! As a kid, the only thing I’d eat pumpkin in was pie; however, now that I know the versatility of pumpkin, I enjoy it in a large number of dishes.
This recipe is perfect for you to whip out that family heirloom recipe for biscuits, breads, bagels, etc. We found a package of cinnamon graham crackers in our pantry that turned out to combine with the butter for a tasty combination, too!
Be sure to keep an eye out for additional mouth-watering recipes that will fulfill your desire for comforting foods this wonderful season!
Whipped Pumpkin Pie Butter
A versatile recipe that is perfect for breads, biscuits, bagels, and more!
- 1 cup Butter Real, Salted
- 1/4 cup Milk Whole
- 1/2 cup Pumpkin Canned
- 1/4 cup Powdered Sugar
- 1/4 tsp Nutmeg Ground
- 1/4 tsp Allspice
- 1 1/2 tsp Cinnamon
- 1 tsp Vanilla
Allow butter to soften to room temperature.
In a large mixing bowl, whip together the milk and butter with an electric mixer on medium speed. Beat for one minute or until mixture is creamy and smooth.
Add canned pumpkin and beat for one minute.
Add powdered sugar, nutmeg, allspice, cinnamon and vanilla. Beat until all the ingredients have mixed.
Transfer the whipped butter into an airtight container. Store in fridge for 7-10 days.
Serve with hot biscuits, bread or bagels!