Thursday, November 21, 2013

Pumpkin Pie Butter



It's still pumpkin season, right?

I know Christmas is just around the corner but I'm holding onto fall as long as possible! With Thanksgiving just a week away, I figure you need a little more pumpkin in your life. Yes?

Y'all. This butter? A-MA-ZING.

{I mean, it IS butter. Enough said.}

This pumpkin pie butter is similar to cinnamon butter or honey butter - except better.

Everyone serves bread at Thanksgiving dinner so this year, step up your game and serve this instead of the plain stuff!

This is also the easiest recipe ever. Finally, a do-ahead Turkey Day recipe that won't leave you stressed out!


Pumpkin Pie Butter
1 stick salted butter, room temp
1 tablespoon canned pure pumpkin (not pumpkin pie filling)
1 tablespoon (packed) brown sugar
1/2 teaspoon pumpkin pie spice

In a food processor, blend all ingredients together until smooth. Transfer the butter to a piece of plastic wrap and roll into a log. Refrigerate until firm, about 2-3 hours, before slicing into discs. 

Serve with hot rolls.

Source: slightly adapted from Rachael Ray Magazine

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