I know, I know, it’s the season of everything pumpkin flavored and even though it isn’t even October yet you might already be sick of it… but this is SO delicious and SO easy to make!
I mean, I’m with you on pumpkin spice maybe going a little (a lot) overboard in the marketing department- If I weren’t pregnant I’d be all over a PSL and I am looking forward to some pumpkin pie or other baked goods, but I will pass on pumpkin body scrub, marshmallows, or chips of various kinds.
This butter is not overwhelmingly pumpkin-y and you can easily adjust the ratios to suit your tastes. I was so excited to try it because when I was living in Staunton for graduate school there was a restaurant that made a weekly flavor of whipped compound butter and their honey pumpkin butter was my FAVORITE! This comes pretty close to replicating and now I want to try out so many more compound butters in the future! (Maybe apple? or blueberry?)
Here’s what you need:
1 stick of butter
3 T. Pumpkin puree
2T. Honey
1/2 tsp. vanilla
1/2 tsp. cinnamon
Start with just your butter and mix it until smooth ( I used my kitchen aid so it was as easy as dumping it in after letting it get a bit soft and flipping the switch!) then add the cinnamon and pumpkin until combined followed by the honey and vanilla.
I ended up adding a little more pumpkin and cinnamon because the honey and vanilla combo made it a little too sweet for my current taste preferences.
I spread it on my favorite easy french bread recipe while the bread was still warm and it all melted and combined like a dream into a perfect fall treat. I won’t lie, it was hard not to continue eating until half the loaf was gone, but I’m holding strong waiting for my husband to get home and enjoy what my son and I have already started devouring! This recipe made plenty for us, but you can easily double it if you are making for a holiday or party.