Pumpkin Pie Honey butter is my Fall morning ritual. It’s delicious on bagels, waffles, pancakes, croissants, toast, biscuits, and just about any breakfast carb you can think of. It’s not just for breakfast though. You can add this pumpkin pie honey butter to sweet potatoes or warm rolls at dinner, or scones as an afternoon snack with tea… we love tea parties here.

While in culinary school, the pastry students worked in a kitchen that connected to the culinary students’ kitchen, so we were always near each other, assisting, and tasting everyone’s recipes. The culinary students were required to take an intro pastry class so they could learn the basics of baking. Near the middle of the semester, we finished early and were watching their class make an apple dessert. One guy was hand whipping cream to top his dessert. He kept whipping and whipping and whipping… and whipping. Turns out, he didn’t know when to stop and by the time he was done, had hand whipped homemade butter – and was incredibly sore.

Hand whipping butter is tiring, but if you have a stand mixer or food processor, then it’s a piece of cake. He was about to throw it away when my class snatched it up and made some cinnamon honey butter for our freshly made croissants. He definitely learned a lesson that day, and payed attention to his whipping cream the rest of the semester. Everyone loved our compound butter, especially on the warm croissants.

My pumpkin pie honey butter is easy to make, especially since we aren’t making the butter ourselves. You can use homemade butter, but I’m all about easy, fast and clean when I have a three year old running around me while I’m in the kitchen. This recipe doesn’t make a large amount, but is perfect for my size family. If making it for a party or holiday, I recommend doubling the recipe. This would be so delicious on your Thanksgiving table next to some warm rolls or cornbread! My mouth is watering just thinking about it!

Until next time
LOVE & CONFECTIONS!

Here are today’s #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Spice Coffee Syrup from The Nifty Foodie.

Savory Pumpkin Recipes:

Sweet Pumpkin Recipes:

#PumpkinWeek is here again and I can’t be more excited. 19 Bloggers have come together to celebrate all things pumpkin! We will be sharing 65 pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations – from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

I have been a canning fiend over the Summer, creating Strawberry Jam, Blueberry Jam, Cherry Jam, and Fig Jam. Homemade Pumpkin Butter has been on my Fall to-do list, and what better day to share it then the first day of #PumpkinWeek. Making your own pumpkin puree is easy, but with an active toddler and only a few hours a day to get everything done, I took the easy route and used a can of pumpkin puree as the base for my butter. Now don’t be fooled, if you’ve never had it before, because Pumpkin Butter doesn’t actually contain butter – it’s named for the smooth consistency.

Four simple ingredients plus 30 minutes gets you delicious mason jars full of Fall flavor! Be extra careful when cooking the pumpkin – I used a splatter screen because hot, bubbly pumpkin puree really hurts if it gets on your skin – ask me how I know.

One important thing to remember about Pumpkin Butter is to not can in the traditional hot water bath. Both the USDA and the National Center for Home Food Preservation both agree that when pumpkin flesh is cooked down, it becomes extremely dense and difficult for heat from canning to fully penetrate the butter. Basically, the pumpkin may not get to the needed temperature to kill botulism spores. It is also a low-acid vegetable, which is also an environment for potential botulism. Don’t let this deter you, though. Making pumpkin butter is safe, and it can be stored in both the refrigerator or the freezer.

Semi-Homemade Pumpkin Butter
Adapted from AllRecipes
Click here for a printable recipe
Yield: 5 half-pint jars

Semi-Homemade Pumpkin Butter Ingredients:
– 1 29 ounce can of Pumpkin Puree, not pumpkin pie filling
– 1 cup Apple Cider
– 1 & 1/2 cup Light Brown Sugar
– 1-2 tablespoons Homemade Pumpkin Pie Spice

Semi-Homemade Pumpkin Butter Directions:
1. In a medium-large saucepan, combine the Pumpkin, Cider, Brown Sugar and Pumpkin Pie Spice. Whisk to combine.
2. Heat on medium-high until it comes to a boil. It will not be a rolling boil, because the pumpkin is dense. It will be like bubbles popping and splattering. To avoid getting burned, please use a splatter screen, so the steam can evaporate.
3. Cook for 30 minutes, until it is thick, stirring frequently. Remove from the heat and let it cool completely before placing in jars.
4. Store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Enjoy!

Until next time, 
LOVE & CONFECTIONS!

#PumpkinWeek Day 1 Recipes:

• Browned Butter Salty Pumpkin Sugar Cookies from The Spiffy Cookie.
• Caramel Pumpkin Cake from Feeding Big and more.
• Easy Pumpkin Donuts with Vanilla Cream Sauce from {i love} my disorganized life.
• Gooey Pumpkin Chocolate Chip Bars from Hezzi-D’s Books and Cooks.
• Healthy Cinnamon-Apple Pumpkin Muffins from Simply Healthy Family
• Homemade Pumpkin and Sage Pasta from Kudos Kitchen by Renee.
• Pumpkin Cannoli from The Redhead Baker.
• Pumpkin Chai Baked Donut from A Kitchen Hoor’s Adventures.
• Pumpkin Cheesecake Bars from That Skinny Chick Can Bake.
• Pumpkin Cheesecake Flourless Chocolate Cake Roll from Cupcakes & Kale Chips.
• Pumpkin Cheesecake Whoopie Pies from Dizzy Busy and Hungry.
• Pumpkin Cinnamon Rolls from Gluten Free Crumbley.
• Pumpkin Monkey Bread from Making Miracles.
• Pumpkin Muffins from My Catholic Kitchen.
• Pumpkin Pecan Chocolate Chip Cookies from The Crumby Cupcake.
• Pumpkin Snack Cake from Recipes Food and Cooking.
• Pumpkin Spice Muffins from A Day in the Life on the Farm.
• Semi-Homemade Pumpkin Butter from Love and Confections.
• Spiced Pumpkin-Bourbon Fizz from Culinary Adventures with Camilla.