WHIPPED PUMPKIN BUTTER — If you find yourself with leftover pumpkin puree after opening a can for a recipe, mix up some of this sweet, creamy pumpkin butter for toast, muffins, pancakes and more!
I don’t know how many times I’ve made a pumpkin recipe and had a little bit of pumpkin left in the bottom of the can.
I hate throwing it out, but honestly, I never know what to do with it. And then this Whipped Pumpkin Butter happened!
The recipe calls for 1/4 cup of canned pumpkin, which makes it the perfect way to use up a bit of extra pumpkin that’s often left in the bottom of the can during fall baking season.
We love this creamy butter on toast (especially if it’s made with that cinnamon swirl bread), pancakes, waffles, bagels, and more. Basically, if it falls under the category of breakfast or “baked goods” we’ll slather it in pumpkin butter.
In fact, I may have been caught eating it right off the spoon. Left at room temperature, it will last for a few days. If you need to store it longer, keep it in the refrigerator.
But don’t be surprised if it disappears long before then!
Be sure to save this Whipped Pumpkin Butter recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Whipped Pumpkin Butter
- Pumpkin puree
- Powdered sugar
- Spices: cinnamon, nutmeg, cloves
- 1 cup butter, softened
- 1/4 cup pumpkin puree
- 1/4 cup powdered sugar
- 1 tablespoon honey
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Using an electric mixer, whip butter on high speed until light and fluffy, about 5 minutes.
- Add pumpkin and mix well. Add remaining ingredients and beat to combine.
- Store covered, in an airtight container.
Makes about 1.5 cups.
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Who Dished it Up First: Adapted from Style Sweet.