Traditional recipes

Pumpkin and Honey Butter Spread recipe

Pumpkin and Honey Butter Spread recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This is a wonderfully spiced, sweet, fruity and creamy spread. It goes well with toast, bagels or muffins.

27 people made this

IngredientsMakes: 20

  • 115g softened unsalted butter
  • 175g honey
  • 3 tablespoons pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground allspice or ground cloves

MethodPrep:10min ›Ready in:10min

  1. Place the butter in a mixing bowl and beat on high speed with an electric mixer until fluffy, about 1 minute.
  2. In another bowl, stir together the honey, pumpkin puree and spices until well mixed. Add the honey mixture to the butter and beat on high with the electric mixer until the mixture is fluffy and smooth, about 1 more minute. Chill the pumpkin butter for several hours or overnight to blend the flavours.

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Reviews & ratingsAverage global rating:(28)

Reviews in English (20)

by Tammy O'Neal

It has too much honey. We added 50% more butter and doubled the spice and real pumpkin and it had more of a buttery texture. 4 stars only with our modifications!-22 Nov 2009

by lchoward

Delicious! I can't wait to serve this will rolls at Thanksgiving dinner! I do feel I should note this is SUPER sweet! If you're not into sweets or sweet butters, this will probably not be for you. It is just right for my family, though! It seems like a lot of honey, but the great amount of pumpkin pie spice evens it out. My family does not like a strong pumpkin flavor, so this had just the right amount of pumpkin that was not overpowering.-23 Nov 2009

by ladybuggs5224

So easy and so delicious on a baked sweet potato. I let mine set for about 3 hours and it had great flavor. Can't wait to try this on a bagel in the morning!!-15 Dec 2009


Recipe Summary

  • ¼ cup butter, melted
  • ½ cup honey
  • 2 tablespoons brown sugar
  • ¼ teaspoon salt
  • 4 cups raw pumpkin seeds
  • ¼ cup white sugar

Place oven rack in the highest position. Preheat oven to 300 degrees F (150 degrees C). Line a large baking sheet with aluminum foil.

Mix butter, honey, brown sugar, and salt together in a bowl add pumpkin seeds and toss to coat. Spread coated seeds in 1 layer onto the prepared baking sheet.

Bake in the preheated oven for 20 minutes. Stir seeds and continue baking for 20 more minutes. Sprinkle seeds with white sugar and bake until lightly browned, about 20 more minutes. Cool seeds and store in an airtight container.


Honey Butter Ingredients

This four ingredient recipe is so easy to make! Here’s what you need to make it:

  1. Unsalted Butter You want to go with unsalted butter for this recipe so that you can control the amount of salt. The butter needs to be softened before mixing so set out while you gather the rest of the ingredients.
  2. Honey I use 1/4 cup honey in my recipe. You can use a little more, a little less, it’s entirely up to you. I suggest you make it as written first and then next time – and there will be a next time – you can make any adjustments you want.
  3. Powdered Sugar You may be thinking, powdered sugar? Why more sweetener? The powdered sugar doesn’t just add an additional touch of sweetness, It actually gives the honey butter a nice spreading consistency and makes it thicker and easier to handle.
  4. Sea SaltI like to use seas salt in this recipe but if you don’t have it, any other salt will do. It provides balance to the honey butter and it super necessary.


Pumpkin Spice Honey Butter Recipe

Hello, it’s Kati from Houseful of Handmade again. Since it is finally September, I have been drowning myself in all things pumpkin! Pumpkin spice and everything is nice, right!? So when I found myself with some left over pumpkin puree from another recipe, I knew it was time to make this little idea I’ve had bouncing around in my head for a while, this Pumpkin Spice Honey Butter recipe.

One of my favorite things to do in the fall is bake. I love the smell of freshly baked deliciousness, and on a cold day, baking is the best way to warm up the house. So what do you need when you have a slice of fresh baked bread in your hand? Make honey butter of course! And the only way to make honey butter even better is to turn it into a pumpkin pie that you can spread on your warm slice of bread.

I’ve always loved putting cinnamon in honey butter. Cinnamon and honey were a match made in heaven. So it wasn’t a big leap to sub it out for pumpkin pie spice. But it wasn’t quite as pumpkiny as I was dreaming of (pumpkiny is totally a word right?). To get that true pumpkin flavor I tossed in some pumpkin puree and oh my, the pumpkin spice honey butter was perfect.

One taste and my whole family was hooked. We have been enjoying it all week. It’s delicious smothered over a slice of our favorite whole grain seed bread. It’s fantastic as a light dessert on a leftover dinner roll. My daughter even thinks it’s perfect just eaten with a spoon. I am waiting for a cooler day to make a big bowl of chili and cornbread so we can spread it all over that too! Our whole family is now slightly obsessed with this new honey butter recipe.

And since this recipe is so easy to make, I can’t wait to use it as a hostess gift for a fall or Thanksgiving dinner. Or package it up in a mason jar and make some of these adorable DIY bakery tea towels for the perfect gift for a friend or teacher. I promise anyone who appreciates pumpkin is going to go crazy for this pumpkin spice honey butter recipe. So go ahead and share the love!


Pumpkin, butter beans and thyme

Any gold-fleshed squash is suitable for cooking in stock. It is a good idea to brown the pieces first, so the caramelised notes lend a sweet depth to the broth. I use butter beans for their beefy texture, but haricot beans or cannellini are suitable here, too. Some bread, crisp crusted and open textured, would be appropriate for soaking up the thyme and onion-scented liquor. Serves 3-4

small pumpkin or onion squash 1 kg
groundnut or vegetable oil 50ml
onions 2, medium
thyme 8 sprigs
vegetable stock 750ml
butter beans 1 x 400g can

Slice the pumpkin or squash in half and scoop out the seeds and fibres. Cut each half into thick segments, as if you were slicing a melon. Warm the oil in a baking dish over a moderate heat, place the segments cut side down and fry until the underside is golden brown, a matter of 5 minutes, then turn and cook the other side.

While the pumpkin browns, peel and halve the onions then slice each half into six pieces. Lift the pumpkin from the dish and set aside. Put the onion into the hot oil and cook for 10 minutes or so, stirring regularly, until it is soft and pale gold. Add the thyme sprigs, a little salt and some ground black pepper. Set the oven at 200C/gas mark 6.

Return the pumpkin to the dish, then pour in the vegetable stock and bring to the boil. Lower the heat, cover with a lid, and leave to simmer for 20 minutes. Drain the beans then add them to the stock. Replace the lid and transfer to the oven, leaving it to bake for 45 minutes.

For the final 10 minutes of cooking, remove the lid. Serve in shallow bowls, ladling the thyme-scented stock over the slices of pumpkin and spoonfuls of beans.


Pumpkin Beer Bread with Pumpkin and Honey Butter

One of the first regional foods I made when I moved to Colorado over 25 years ago had nothing to do with chiles or fajitas elk or antelope. Nope…it was for Coors Beer Bread. I had never seen nor heard of a bread made with beer and though I was not a big fan of beer I couldn’t discount the following:

  1. I heard it was both simple and great two big pluses!
  2. It was in a local Junior League cookbook that had thus far never failed me (Colorado Cache).
  3. It included Coors Beer. Now way back then Coors was special. It was only shipped as far east as the Mississippi River so it had it’s own ‘cache’ as a result.

Over the years I pretty much stuck to the original recipe the fun started when I began trying different beers. Coors is now available everywhere (probably even in China) so it has lost that ‘hard to find’ charm so I’ve had no problem swaying from the original. I’ve had fun using Guinness, Raspberry Wheat and other regional favorites over the past several years. For this season, well, it seem appropriate to do something, um, well, seasonal! What could be more perfect than Pumpkin Beer? I’m still not a big beer drinker but I sure enjoyed the bread from this beer. A little brown sugar, a lot of butter and a spread made from pumpkin, butter and honey? OK, I give…Fall is definitely here! Speaking of a lot of butter? The butter in the recipe is melted and some is poured into the pan before the batter is put in and the rest is poured over the top of the bread and sort of bakes in. Do you know how amazing it is that these photos do not have little chunks I thought you would not notice picked off the top? I behaved…or at least I can say I did since my photos don’t say otherwise!

I just bought some Pumpkin Butter from a local farmers market it’s not the same as the spread I made but it was sure good on the bread too. Thinking it’s time I tried making my own now, right?

I’ve included this recipe in this weeks Food Network #FallFest take a moment to peek at all of the other wonderful pumpkin dishes lined up for you today:


9 Delicious Things To Do With A Jar Of Pumpkin Butter

Fall's in full swing, which means our dear pumpkin has reared its orange, bulbous head to flavor everything edible. Everyone is thrilled. Not to be overlooked or underused is pumpkin butter, the sweet, versatile condiment that can be served atop or mixed in with virtually all meals -- from pancakes to sopressata to pudding.


Get the Spiced Pumpkin Butter recipe by Teenie Cakes

You can find pumpkin butter at the grocery store (Trader Joe's is a fan favorite -- it's seriously sweet), or make it at home with pureed pumpkin, apple cider and pumpkin spice galore. Once you've got the goodness in your possession, begin to dream of all the ways you can include it in your daily eats. Here are some ideas to get you started:

Introduce it to your breakfast.
Guarantee waking up on the right side of the bed by adding pumpkin butter to your morning meal. Oats, yogurt and waffles deserve to be topped with the stuff.

Spiced Pumpkin Butter Yogurt Parfait With Pumpkin Pecan Granola

Get the recipe by Teenie Cakes

Hearty Pumpkin And Almond Butter Oatmeal

Pumpkin Spice Pancakes With Pumpkin Butter

Spread it on a sandwich.
The jam-like ingredient pairs perfectly with bread -- go savory, swap it with your standard grape jelly for a twist on the classic PB&J or craft yourself an elegant sweet by adding some chocolate to the mix.

Pumpkin, Chocolate & Brie Grilled Cheese

Pumpkin Butter, Sopressata & Goat Cheese Panini

Peanut And Pumpkin Butter Apple Sandwich

Make the most autumnal desserts ever.
Yes, you can eat pumpkin butter with a spoon and call it dessert. And you can also meld it into your classic brownie, cookie and cake recipes to let everyone know you are the chancellor of fall.

Pumpkin Butter Dessert Bars

Cheesecake-Topped Brownies With Pumpkin Butter Swirl

Pumpkin Butter Cups

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Next up are cranberries. My Cranberry Orange Flavored Butter is gorgeous. Imagine soft butter spiked with fresh citrus flavor. You’ll definitely want to use this tangy cranberry spread on my signature Traditional Irish Scones…and lots of it! I can’t really think of an easier way to celebrate one of the seasons most-beloved flavor combinations. On top of tasting incredible, this Flavored Butter is so pretty and adds a splash of color to whatever you spread it on.

Last but not least is Honey! You won’t believe how simple it is to make your own Vanilla Honey Flavored Butter. All you have to do is combine a few ingredients to make this super thick, sweet butter. Vanilla Honey Flavored Butter adds so much depth and flavor to my Best Ever Buttermilk Biscuits or even Yogurt.

All three of these Homemade Flavored Butters are so simple yet have so much flavor. I can’t wait for you to try these recipes and experiment with making your own fun, flavored Butters.


How to make pumpkin cornbread:

  • 1 box southern or honey cornbread mix (11.5 ounces, I use Krusteaz).
  • 1/3 cup melted butter
  • 1/2 cup pumpkin puree (fresh or canned)
  • 1/2 cup milk
  • 2 eggs
  • 2 tsp. pumpkin spice (or 3/4 tsp. cinnamon, 3/4 tsp nutmeg, a pinch of cloves and a pinch of ginger).
  1. Gather your ingredients.
  2. Add all the ingredients to a large bowl.
  3. Whisk until smooth.
  4. Spray a 8 or 9 inch pan with non-stick spray. Spread the batter out evenly in the pan.

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