Dairy Free Pumpkin Butter
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Making your own pumpkin butter isn’t hard at all. It’s actually super simple and will knock the socks off of whoever has the opportunity to taste it! If you have butter in your fridge, the canned pumpkin you already stocked up on and some spices, you’re all set!
This dairy free whipped pumpkin butter has literally been spread on everything that’s gone into my mouth the past few days! Just giving you a heads up because it will be happening to you too, lol.
The butter only takes 5 minutes to make but gives you such satisfaction. The fragrant fall smell will have everyone believing you were in the kitchen all day!
You can serve it at room temperature immediately after whipping. But I recommend keeping the pumpkin butter stored in the refrigerator when not using it. You can even make it ahead of time and store it in the freezer for up to 3 months. Maybe make two batches and keep one in the freezer for Thanksgiving. Now look at you, being all prepared!
Don’t be shy, spread it on all those fall breads you’ve been making. Waffles, bagels, muffins, dinner rolls…the list is never ending what you can pair this butter with!
You could even try it on my spinach banana muffins, I’ll link the recipe here. https://www.cathleencrobons.com/recipe-posts/gluten-free-spinach-banana-muffins
I’m a fall girl through and through, so pumpkin is a category all on its own in this house! Actually I’m not sure why I haven’t posted more pumpkin recipes on this blog? I guess there are just so many recipes to update you with, that I lose track. I gotta do something about that asap, because you’re missing out! The variety of pumpkin bread I’ve made is kinda crazy.
…Note to self, upload pumpkin bread recipes stat!
I really hope you enjoy this quick, easy and fun spin on butter. If you love it, pass the recipe along to a friend! I plan on making some to give away around Thanksgiving time. It makes an excellent gift!