Pumpkin Spice Butter

Published May 2018

Why This Recipe Works

Melting a portion of the butter and whisking in more that was cold made the final result spreadable. Adding pumpkin pie spice to the warm melted butter extracted all its flavor compounds. The water in the honey and butter dissolved the salt and ensured that the condiment was evenly seasoned.


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8 tablespoons unsalted butter, cut into ¼-inch pieces
2 teaspoons honey
½ teaspoon pumpkin pie spice
teaspoon salt
Nutritional Information


Per Serving (Serves 4)

  • Calories 215
  • Cholesterol 61 mg
  • Fat 23 g
  • Sodium 74 mg
  • Saturated 14 g
  • Carbs 3 g
  • Trans 0 g
  • Dietary Fiber 0 g
  • Monounsaturated 5 g
  • Sugar 2 g
  • Polyunsaturated 0 g
  • Protein 0 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Makes ½ cup

Do not use buckwheat honey; its intense flavor will overwhelm the other flavors. You can substitute ¼ teaspoon of ground cinnamon, ⅛ teaspoon of ground ginger, a pinch of nutmeg, and a pinch of allspice for the pumpkin pie spice, if desired.

Microwave 2 tablespoons butter in medium bowl until melted, about 1 minute. Stir in honey, pumpkin pie spice, salt, and remaining 6 tablespoons butter. Let mixture stand for 2 minutes. Whisk until smooth. (Butter can be refrigerated for up to 3 days.)