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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.

Ingredients

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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

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.

Featured Equipment

Instructions

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.)

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.