Whipped Pumpkin Honey Butter Recipe (2024)

FAQs

How to make pumpkin spice creamed honey? ›

Add the cinnamon, ginger, nutmeg, allspice and cloves and beat until combined. Add pumpkin purée 1 tablespoon at a time, beating after each addition until well combined and smooth. Add the honey OR maple syrup and vanilla and continue to whip on medium speed until thick and fluffy, about 1-2 minutes.

No, pumpkin butter is not the same as pumpkin purée. Pumpkin purée is 100% pure pumpkin that has been blended into a smooth consistency, whereas you cook the pumpkin purée with additional ingredients to make this pumpkin spread.

Yet year after year, people are disappointed to learn that they cannot can it at home, neither by water bath canning nor by pressure canning. The same holds true for unsweetened purées of pumpkin and winter squash. Pumpkin butter and purée can, however, be safely frozen.

Production Process: Creamed honey is achieved by controlling the crystallization process, while whipped honey is created through aeration. Consistency: Creamed honey has a smooth and thick consistency, similar to a spreadable butter, while whipped honey is light and fluffy, resembling whipped cream.

Creamed honey, Spun honey, Whipped honey – are all names for the same thing. In fact, creamed honey does not necessarily contain cream or any other additives. It is pure raw honey that has been allowed to granulate to a smooth consistency.

In the fall, when squash and pumpkins are in their prime, make this pumpkin butter your go-to add-in. This silky preserve toes the line between sweet and savory: Try it on toast with cream cheese, in whipped cream or melted into a mixture of sage and brown butter for an autumnal pasta sauce.

Take almond, peanut, or cashew butter and mix in a little pumpkin butter to spread on toast, crackers, or banana or apple slices.

Pumpkin butter will keep refrigerated in an airtight container for up to 3 weeks. It may also be frozen for 3 to 6 months.

Pumpkin pie mix can be used as a substitute for pure canned pumpkin in some recipes. However, since it is already sweetened and flavored, you'll need to make some adjustments. In most dessert recipes, leave out the pumpkin pie spice and cut down on the sugar since the pumpkin pie mix includes it.

Is Pumpkin Puree the Same as Pure Pumpkin? Yes, canned pumpkin can be labeled as 100% pure pumpkin or just as pumpkin puree. They are the same product. Both canned pumpkin puree and pie filling are useful, shelf-stable ingredients that can help speed up your kitchen prep time.

Does homemade pumpkin puree taste better than canned? ›

Based on my taste tests, I think that fresh puree would easily elevate any savory pumpkin dish such as soup or pasta. The fresh, unadulterated flavor and fluffy texture would work wonderfully in savory dishes, especially because even “sugar pumpkins” aren't very sweet on their own.

Pumpkin puree can't be safely canned

One of the most important is acidity. Low acid foods are not as resistant to bacterial growth as highly acidic foods like tomatoes. But some low-acid fruits or vegetables can still be canned when they are treated in a pressure cooker rather than a hot water bath.

Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash.

There are no research-tested pressure canning recipes for puréed pumpkin that prove the amount of heat penetration into the center of the product is adequate to eliminate the risk of Clostridium botulinum, which can cause botulism toxin and be deadly.

Production methods

Creamed honey was developed by Elton J. Dyce in the early 1930s. In the key production step, microscopic seed crystals are added to liquid honey. Then paddles intermittently stir the honey mixture while it is kept between 55–70 °F (13–21 °C); creaming completes in 2-3 days.

Raw Creamed Honey Has An Extra Step

Honey naturally wants to crystallize in the tank but by stirring it we interfere with the crystallization process. This allows us to control the size of the crystals. The smaller the crystal, the smoother and creamier the honey.

Put 1 cup crystalized honey into the stand mixer with the attachment and mix on medium speed. You can add up to 1 cup of liquid honey if you want to make a larger amount of creamed honey. Mix the honey for 20 minutes. You'll notice that the honey will start to turn a very light creamy white color.