Whipped Salted Pumpkin Butter

This Whipped Salted Pumpkin Butter is the ultimate cozy fall spread, made completely from scratch with homemade butter, real pumpkin puree, maple syrup, warm pumpkin spices, and a finishing touch of Lange Salt Co. finishing salt.

For this recipe, you'll first make fresh butter using a Kilner Butter Maker and room-temperature heavy whipping cream. Once the cream transforms into rich, golden homemade butter, it's whipped with pumpkin, maple syrup, cinnamon, ginger, nutmeg, vanilla, and our finishing salt.

The result is an irresistibly creamy homemade pumpkin butter recipe that's perfect for spreading on warm biscuits, sourdough toast, pancakes, waffles, cornbread, muffins, French toast, and freshly baked bread.

If you're looking for a memorable pumpkin spice butter recipe, an easy homemade butter recipe, or a delicious way to use finishing salt in fall baking, this recipe checks every box.

For the Homemade Butter

• 2 cups heavy whipping cream, room temp

For the Pumpkin Butter

• 1 cup homemade butter, straight from the Kilner butter maker

• ½ to 1 cup pure pumpkin puree

• 2 tablespoons pure maple syrup

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• Sprinkle to of Lange Salt Co. Pure Fake finishing sal

• Kilner Butter Maker

  Instructions

  Remove the heavy whipping cream from the refrigerator and allow it to come to cool room temperature, approximately 65–70°F (18–21°C). In most kitchens, about 20–30 minutes should be enough.

  The goal is to take the chill off the cream, not to let it sit out for hours. Avoid leaving dairy at room temperature for an extended period.

  Room-temperature cream can make the churning process more efficient and help the butter and buttermilk separate readily.

  1. Bring the heavy cream to room temperature

  Remove the heavy whipping cream from the refrigerator and allow it to come to cool room temperature, approximately 65–70°F (18–21°C). In most kitchens, about 20–30 minutes should be enough.

  The goal is to take the chill off the cream, not to let it sit out for hours. Avoid leaving dairy at room temperature for an extended period.

  Room-temperature cream can make the churning process more efficient and help the butter and buttermilk separate readily.

  2. Add the cream to the Kilner Butter Maker

  Pour the room-temperature heavy cream into your Kilner Butter Maker.

  Don't overfill the butter maker. The cream needs enough space to move as you churn.

  Secure the lid.

  3. Start churning

  Begin churning the cream.

  At first, the cream will become thicker and resemble whipped cream.

  Keep churning. As the cream continues to move, the fat will eventually separate from the liquid.

  You'll notice yellow butter clumps forming while a thin, milky liquid surrounds them.

  That's the moment your cream has transformed into butter.

  4. Separate the butter from the buttermilk

  Pour the contents through a fine-mesh strainer or butter muslin.

  The liquid is fresh buttermilk and can be reserved for pancakes, biscuits, cornbread, or other recipes.

  The solids left behind are your freshly made butter.

  5. Wash the homemade butter

  Place the butter in a bowl of very, ice cold water.

  Gently press and knead the butter beneath the water to release any remaining buttermilk.

  Drain the cloudy water and replace it with fresh cold water.

  Continue washing and gently kneading until the water becomes mostly clear.

  This step is important because removing excess buttermilk helps improve the butter's freshness and gives it a cleaner flavor.

• How to Make Whipped Salted Pumpkin Butter

  Once your homemade butter is ready, the rest of the recipe comes together quickly.

  1. Soften the homemade butter

  Allow 1 cup of homemade butter to soften at room temperature.

  The butter should be soft enough to whip easily but should not be melted.

  2. Whip the butter

  Place the softened butter in a mixing bowl.

  Using a hand mixer or stand mixer fitted with the whisk attachment, whip the butter for approximately 2–3 minutes.

  The butter should become lighter in color and noticeably fluffy.

  This creates the airy texture that makes this a true whipped pumpkin butter.

  3. Add pumpkin and maple syrup

  Add:

  • 1/2 cup pure pumpkin puree that has been heated and stired on the stove top for 10 minutues.

  • 2 tablespoons pure maple syrup

  Whip until smooth and creamy.

  4. Add the pumpkin spices

  Add the vanilla, cinnamon, and nutmeg.

  Whip again until all the ingredients are evenly incorporated.

  The mixture should be smooth, creamy, and fragrant.

  5. Add the salt

  Add 1/4 teaspoon Lange Salt Co. finishing salt.

  Whip briefly to distribute the salt throughout the pumpkin butter.

  Taste and adjust the seasoning if desired.

  6. Finish with salt

  Transfer the whipped pumpkin butter to a serving bowl.

  Use the back of a spoon to create attractive swirls across the surface.

  Finish with a delicate sprinkle of Lange Salt Co. Pure Flake finishing salt.

  That final touch gives the creamy pumpkin butter little bursts of salt that balance the sweetness of the maple syrup and pumpkin.

  Enjoy!

Posted By Lange Salt Co.