Comments on: Whipped Pumpkin Pie Honey Butter #PumpkinWeek

By: Terri

Terri — Sun, 29 Nov 2020 17:28:37 +0000

In reply to Shonee’. Because of the water content in the pumpkin, I generally recommend making fresh and using within the week. You could extend that by using pumpkin butter, which is cooked more, but it is also sweeter and would have to adjust the recipe to taste. If using regular pumpkin, I do not recommend freezing, but with pumpkin butter, since it is a lower moisture content, you should be able to freeze. Hope that helps!

By: Shonee’

Shonee’ — Sun, 01 Nov 2020 01:59:55 +0000

This recipe turned out better than another I found recently. Loved the flavor. I wanted to know will this last longer than a week of refrigerated…need to know the shelf life of this or how long it would last if frozen?

By: Hardlyagoddess

Hardlyagoddess — Sat, 07 Oct 2017 00:10:34 +0000

I want this so bad! It looks fantastic and the vanilla bean paste is over the top yum in here!

By: Nicole @ Daily Dish Recipes

Nicole @ Daily Dish Recipes — Thu, 05 Oct 2017 14:52:51 +0000

This is amazing. Plus, great minds think alike. While working on another recipe for our fun #PumpkinWeek, I decided to whip up a batch of Pumpkin Pie butter – haven't posted it yet but omg it was so good. I didn't use honey and I bet that'd take it to the next level. This looks AMAZING!!

By: Wendy Klik

Wendy Klik — Wed, 04 Oct 2017 23:13:15 +0000

Love this Fall take on Honey Butter. Thanks for such a fun week, Terri.

By: Carlee

Carlee — Wed, 04 Oct 2017 11:12:42 +0000

Oh my goodness, I want to put that on all the things! It looks absolutely delicious!