Posted on by Creative Co-Op

Pumpkin Honey Butter

Nothing says holidays like F+F Pumpkin Honey Butter! Made with real pumpkin, honey, and a blend of spices perfect for English muffins, waffles, pancakes, or mixed with cream cheese for a party dip.

  • Use to dip your favorite fruit
  • Spread on toast or any pastry
  • Drizzle ontop of your yogurt or ice cream
  • Add to marshmallow fluff for a quick dip

Recipes:

Pumpkin Cheesecake with Pumpkin Honey Butter CRUST INGREDIENTS: About 20 Graham Crackers ¼ c Light Brown Sugar ½ tsp Salt 1 tsp F+F Pumpkin Pie Spice Seasoning Blend ¾ c Butter, melted CHEESECAKE INGREDIENTS: 16 oz Cream Cheese, softened ½ c Sour Cream 1 c Granulated Sugar 1 tsp Vanilla Extract ½ tsp Salt 4 Eggs plus 1 Yolk ¼ c All Purpose Flour TOPPING INGREDIENTS: ½ c F+F Pumpkin Honey Butter DIRECTIONS: 1. To make the crust, combine graham crackers, light brown sugar, salt & F+F Pumpkin Pie Spice Seasoning Blend in a food processor. 2. Once combined, transfer to a bowl & add melted butter. Mix until it begins to hold clumps when pushed together. 3. Preheat the oven to 325°F. Press crust evenly onto the bottom of a pie pan or pan of choice. 4. Bake the crust at 325°F for 20-25 minutes. Remove from oven to cool slightly on a wire rack. Reduce oven temperature to 300°F. 5. To make the cheesecake, combine the softened cream cheese, sour cream, sugar, vanilla, salt & eggs with a mixer on low speed until well combined. Then, add the flour & mix until no lumps remain. 6. Pour cheesecake filling into baked pie crust. 7. Bake at 300°F for 60-70 minutes, or until edges of cheesecake are completely set. The middle will still be jiggly. 8. Turn the oven off & let the cheesecake sit in the oven for another 10 minutes. Remove from oven. 9. Next, warm ½ cup of F+F Pumpkin Honey Butter & layer on top of cheesecake. Allow the cheesecake to cool uncovered at room temperature for 1-2 hours before covering and transferring to the fridge. 10. Chill the covered cheesecake in the fridge for at least 6 hours before serving.

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Pumpkin Honey Cheesecake INGREDIENTS: 30 Gingersnap Cookies ½ tsp Ginger, ground ¼ c Light Brown Sugar ¾ c Butter, melted 8 oz Cream Cheese, softened 1 c Granulated Sugar 1 Tbsp F+F Pumpkin Pie Spice Seasoning Blend ¼ c Flour 1 tsp Vanilla 1 c Pumpkin Purée, canned 5 Eggs, room temp ½ c Sour Cream ½ c F+F Pumpkin Honey Butter DIRECTIONS: 1. Preheat the oven to 350°F. 2. To begin the crust, place the ginger snap cookies in a food processor with ginger & brown sugar. Combine until it looks like sand or flour. 3. Transfer the cookie crust mixture into a bowl & slowly add the melted butter, mixing until clumped. 4. Grease a pie pan or a springform pan with butter. 5. Press the crust mixture into the greased pan & bake for 10 minutes at 350°F. Remove from oven to cool. 6. To make the cheesecake filling, cream together softened cream cheese & sugar, with a stand or hand mixer, until fluffy & fully combined. 7. Mix in F+F Pumpkin Pie Spice Seasoning Blend, flour, vanilla, and pumpkin purée. 8. Slowly add in one egg at a time. Mix well, making sure to scrape the entire bowl. 9. Fold in the sour cream. 10. Pour the cheesecake filling the into the cookie crust. 11. Bake at 350°F for 10 minutes, then reduce the oven temp to 300°F. Bake until the middle two inches is still slightly jiggly, about 45 minutes. 12. Let the cheesecake rest uncovered, at room temperature, for 1 ½ hours; then top with warm F+F Pumpkin Honey Butter, before covering and transferring to the fridge. 13. Chill the covered cheesecake in the fridge for at least 6 hours before serving.

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Chocolate Chip Pumpkin Cake Cookies PREP TIME: 15 minutes COOK TIME: 15 minutes YIELDS: 8 cookies INGREDIENTS: ½ c Unsalted Butter ½ c Granulated Sugar 1 tsp Vanilla Extract ¼ c F+F Pumpkin Honey Butter 1 Tbsp Fresh Ginger, grated 1 Large Egg, lightly beaten 1 ¼ c All-Purpose Flour 2 Tbsp F+F Pumpkin Pie Spice Seasoning Blend 1 ½ tsp Baking Powder 1 tsp grated F+F Whole Nutmeg Spice 2 tsp Salt 1 ½ c Pumpkin, canned 1 c Chocolate Chunks, chopped – 60% cocoa suggested but milk chocolate is OK DIRECTIONS: 1. In a stand mixer, cream the butter & sugar together on medium speed until it is fluffy & pale white. Mix in the vanilla. 2. Add in the F+F Pumpkin Honey Butter, ginger & egg, scraping bowl in-between & after if needed. 3. In a separate bowl, mix all dry ingredients together (flour, F+F Pumpkin Pie Spice Seasoning Blend, baking powder, nutmeg and salt), whisking together so everything is evenly distributed. 4. Slowly add the dry ingredients into the bowl containing the butter & sugar mixture, mixing well. 5. Add in the canned pumpkin & mix until incorporated. Scrape down the sides to make sure everything is incorporated. 6. Fold in the chopped chocolate until combined. 7. Allow the dough to rest in fridge for an hour or overnight for tighter formed cookies. The dough will be wet & will spread a bit, if not chilled before using.   8. Preheat the oven to 350°F. Scoop the cooled dough into 2-Tbsp-sized balls & place on a lined sheet tray. Bake at 350°F for 12-15 minutes. They should puff up a bit but will not brown much. 9. Let rest for 5 minutes before serving.

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Pumpkin Honey Pasta INGREDIENTS: ½ Medium Onion, diced 4 Garlic Cloves, microplaned 2 c Heavy Cream ½ c F+F Pumpkin Honey Butter ½ c Pumpkin, canned 1 tsp Chili Flakes 3-5 Fresh Sage Leaves, chopped 1 lb Pasta or Ravioli Water from Boiled Pasta Juice of ½ Lemon 1 tsp Pepper Salt, to taste ½ c Parmesan, grated 3-5 Crispy Sage Leaves, for garnish DIRECTIONS: 1. To prepare, dice the onion & microplane the garlic cloves. 2. In a saucepot, bring the heavy cream to a simmer. Add the F+F Pumpkin Honey Butter & canned pumpkin, whisking together until it has been emulsified. 3. In a large pan, sauté the onion just until it is translucent, then add in the chili flakes & chopped sage. 4. Add the heavy cream & pumpkin mixture to the sautéed onion & simmer until the sauce begins to thicken & reduce. 5. Consult package directions on how to cook your selected pasta. Boil until the pasta is al dente. Strain pasta, reserving about 1 ¼ cup of the pasta water. 6. Slowly pour pasta water into the heavy cream sauce until desired consistency is reached. Stir in the lemon juice. Add in the cooked pasta and season with salt & pepper. 7. Mix in the grated Parmesan. Transfer to plates, and top with reserved crispy sage leaves.

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Pumpkin Panna Cotta INGREDIENTS: 1 ½ oz Gelatin (1 package) 3 c Heavy Cream, divided ½ c F+F Pumpkin Honey Butter, plus more for serving ½ c F+F Small Batch Vermont Maple Syrup ½ c Greek Yogurt ½ c Buttermilk 1 Tbsp Vanilla Bean or Extract 2 tsp F+F Pumpkin Pie Spice Seasoning Blend 1 Tbsp Granulated Sugar DIRECTIONS: 1. Place 1½ ounces of gelatin in a small bowl, cover with just a bit of warm water & set aside to let the gelatin activate. 2. Warm 1 ½ cup heavy cream, ¼ cup F+F Pumpkin Honey Butter, and ½ cup of F+F Small Batch Vermont Maple Syrup in a sauté pan over low heat, just until the liquid is warm & slightly simmering. 3. Once the heavy cream mixture has come to a slight simmer, reduce the heat to low, or off, & add the activated gelatin. Whisk well, so there are no clumps of gelatin. Remove from heat. 4. In a large bowl, whisk together remaining 1 ½ cup heavy cream, Greek yogurt, buttermilk and vanilla. 5. Add warm cream mixture to the cool cream mixture & whisk all together. 6. Pour into desired glasses & let chill in fridge overnight, or at least 3 hours, to fully set. Chill the remaining ¼ cup F+F Pumpkin Honey Butter. 7. Top with each dish with chilled F+F Pumpkin Honey Butter. Combine F+F Pumpkin Pie Spice Seasoning Blend with sugar, and sprinkle on top. Serve!

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Pumpkin Pie Coffee Cake CAKE INGREDIENTS: 3 c Flour 1 c Granulated Sugar 1 tsp Baking Powder ½ tsp Salt 1 tsp Cinnamon 1 c Buttermilk or Milk 2 Eggs 1 c Greek Yogurt or Sour Cream 2 tsp Vanilla Extract CINNAMON CRUMBLE INGREDIENTS: 1 ¼ cup Brown Sugar 4 Tbsp F+F Pumpkin Pie Spice Seasoning Blend 4 Tbsp Butter, melted ¼ c F+F Pumpkin Honey Butter DIRECTIONS: Combine flour, sugar, baking powder, salt & cinnamon in a large mixing bowl, whisking together so everything is evenly incorporated. In a separate bowl, whisk together the milk & eggs. Add the Greek yogurt & vanilla, & whisk until well combined. Preheat the oven to 350°F. Slowly combine the wet ingredients with the dry, mixing until all flour is just incorporated. Layer half of the batter into a baking dish, lightly greased or lined with parchment paper. For the cinnamon crumble, mix together the brown sugar and F+F Pumpkin Pie Spice Seasoning Blend. Spread half of the brown sugar & spice mixture on top of the batter in the pan. Pour the remaining batter on top of the sugar & spice mix, evenly spreading it as much as possible. Use an offset spatula, if needed, to spread the batter. Sprinkle remaining sugar & spice mix on top. Next, melt 4 Tbsp butter in a sauté pan. Once fully melted, add F+F Pumpkin Honey Butter & whisk together until emulsified. Pour this on top of the batter & sugar/spice mix. Place in the oven to bake at 350°F for 40-45 minutes. It should still jiggle a little bit in the middle. Remove from the oven & let it cool at room temperature for at least 45 minutes prior to cutting.

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