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.

Easy Uses:

  • 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


Pumpkin Cheesecake with Pumpkin Honey Butter 

About 20 graham crackers 
¼ cup light brown sugar
½ TSP salt
1 TSP F+F Pumpkin Pie Spice Seasoning Blend
¾ cup melted butter 

2 8-oz. blocks of softened cream cheese
½ cup sour cream 
1 cup granulated sugar 
1 TSP vanilla 
½ TSP salt 
4 large eggs plus one yolk
¼ cup all-purpose flour 

½ cup F+F Pumpkin Honey Butter
1.	In a food processor, combine graham crackers, brown sugar, salt, and F+F Pumpkin Pie Spice	Seasoning Blend.
2.	Transfer to a bowl and mix in the melted butter until it begins to hold clumps when pushed together.
3.	Press mixture evenly into a pie pan or pan of choice.
4.	Bake crust at 325°F for 20-25 minutes.
5.	Combine cream cheese, sour cream, sugar, vanilla, salt and eggs with the mixer, on low, until combined, then add the flour and mix until no lumps remain. 
6.	Pour filling into a baking pan. 
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 and let the cheesecake sit in the oven for another 10 minutes. 
9.	Let the cheesecake sit for at least 6 hours at room temperature, after being removed from the oven. 
10.	While the cheesecake is cooling, warm ½ cup F+F Pumpkin Honey Butter and lather on top of 	cheesecake.  You may add the honey butter to set before the cheesecake is fully cooled. 


Pumpkin Honey Cheesecake

8 ounces of cream cheese
1 c sugar
1 TS vanilla 
1 TBL F+F Pumpkin Pie Spice Blend
¼ c flour
1 cup of Canned pumpkin puree
5 large eggs room temp
½ cup sour cream 
½ cup F+F Pumpkin Honey Butter

1.	Preheat the oven to 350°F.
2.	Place the ginger snap cookies in a food processor with flour, ginger and brown sugar. Combine together until it looks like small sand or flour. 
3.	Remove the cookie crust mixture into a bowl and slowly add in the melted butter until clumped. 
4.	Grease a pie pan or a spring form pan with butter.
5.	Press the cookie crust butter mixture into the greased butter pan and set aside.
6.	 With a stand or hand mixer, cream the softened cream cheese and 1 cup of sugar together until light, fluffy and fully combined. 
7.	Add in F+F Pumpkin Pie Spice Blend, flour, and pumpkin puree. Mix well, making sure to scrape the entire bowl.
8.	Slowly add in one egg at a time.
9.	Fold in the sour cream. 
10.	Pour cheesecake mixture the into cookie crust.
11.	Bake at 350°F for 10 minutes, then reduce the oven temp to 300°F.
12.	 Bake until the middle two inches is still slightly wiggly, about 45 minutes. 
13.	Let the cheesecake rest for 1.5 hours; then top with F+F Pumpkin Honey Butter, and serve. 


Chocolate Chip Pumpkin Cake Cookies

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 8 cookies

1 ½ cup of canned pumpkin 
¼ cup Pumpkin honey butter 
1 large egg 
½ cup unsalted butter
1 cup brown sugar
1 ¼ cup all-purpose flour
2 TBL pumpkin spice seasoning
1 TS Nutmeg 
1 TBL Fresh ginger 
2 TS salt 
1 ½ TSP baking powder
1 cup of chopped chocolate chunks – 60% cocoa suggested but milk chocolate is OK

1. In a stand mixer, cream the butter and sugar together on medium speed with vanilla until it is fluffy and pale white.
2. Add in the honey butter and whip in the egg. Scraping bowl in-between and after if needed.
3. Mix all dry ingredients together (flour, pumpkin spice seasoning, baking powder, nutmeg and salt),    whisking together so everything is evenly distributed.
4. Slowly add in the dry ingredients into the mixing bowl containing the butter and sugar mixture.
5. Add in the canned pumpkin and mix until incorporated. Scrape down the sides to make sure everything     is incorporated.
6. Add in the chopped chocolate just until combined.
7. The dough will be wet and will spread a bit if not chilled before using, allow the dough to rest in fridge for an hour or overnight for tighter formed cookies.
8. Scoop  the dough into 2 TBL size balls and place onto a lined sheet tray and bake at 350 degrees for 12-15 minutes, they should puff up a bit but will not brown much.
9. Let rest for 5 minutes.


Pumpkin Honey Pasta Sauce

½ cup of pumpkin honey 
½ cup canned pumpkin 
½ cup of grated Parmesan 
4 Garlic cloves 
½ medium dice Onion 
6-8 Sage leaves (reserve 3 or so for garnish) 
1 TS Chili flakes
2 cups of Heavy cream  
1 TS Pepper
½ juice of one lemon 
Salt to taste 
1 pound of Pasta or ravioli 

1.	Bring a large pot of salted water to boil.
2.	Medium dice the onion, microplane the garlic cloves.
3.	In a saucepot, bring the heavy cream to a simmer. Add in the F+F Pumpkin Honey Butter and canned pumpkin, whisking together until it has been emulsified. 
4.	In a separate pan, sauté the onion just until it is translucent, then add in the chili flakes and the chopped sage. 
5.	Add in the heavy cream and pumpkin mixture to the sautéed onion and reduce until the sauce begins to thicken.
6.	Consult the directions on how to cook your selected pasta on the back of the box. Boil until the pasta is al dente.
7.	Reserve about 1¼ cup of the pasta liquid and slowly pour into the heavy cream sauce to loosen to desired consistency.  Add in the cooked pasta. Juice half the lemon into the sauce. 
8.	Mix in the grated parmesan to the pumpkin and heavy cream sauce. Top with reserved crispy sage leaves.

Pumpkin Panna Cotta

1 1/2 package of a gelatin package (1.5oz) 
2 cups Heavy cream, divided 
2 teaspoons F+F Pumpkin Pie Spice Blend
½ cup of F+F Pumpkin Honey Butter, divided
½ cup of F+F Vermont Maple Syrup
½ cup Greek yogurt
½ cup Buttermilk 
1 TBL Vanilla bean or extract
1 TBL of white sugar 

1.	Place gelatin in a small bowl, cover with just a bit of warm water and set aside to let the gelatin activate.
2.	Place ½ cup of heavy cream, F+F Pumpkin Pie Spice Blend, ¼ cup F+F Pumpkin Honey Butter, and ½ cup F+F Vermont Maple Syrup in a sauté pan on low heat until slightly simmered/warm. 
3.	In a separate bowl, whisk together the remaining 1 ½ cup of heavy cream, greek yogurt, buttermilk, and vanilla.
4.	Once the warm heavy cream mixture has come to a slight simmer, reduce the heat to low (or off), and add in the activated gelatin. Whisk until there are no clumps of gelatin remaining.
5.	Add this warm mixture to the cool heavy cream mixture, and whisk it all together. 
6.	Pour into desired glass and let cool overnight or at least 3 hours to fully set. 
7.	Top with remaining F+F Pumpkin Honey Butter, granola, etc! 


Pumpkin Pie Coffee Cake

3 cups flour 
1 cup white sugar 
1 cup Greek Yogurt or sour cream
1 cup Buttermilk or milk 
2 Eggs 
1 TBL Baking powder 
2 TS vanilla extract 
½ TS Salt 
1 TS cinnamon 

Cinnamon Crumble Ingredients:
1 ¼ cup brown sugar
4 TBL of melted Butter 
4 TBL F+F Pumpkin Pie Spice Blend
¼ cup F+F Pumpkin Honey Butter

1.	Combine all dry ingredients in a large mixing bowl, whisking everything is incorporated.
2.	Whisk together milk and eggs; add in the greek yogurt and vanilla and whisk together until evenly combined. 
3.	Slowly combine the wet with the dry, mixing until all flour is just incorporated. 
4.	Layer half of the batter into your parchment paper lined pan. 
5.	In a separate bowl, mix together the brown sugar and F+F Pumpkin Pie Spice Blend.
6.	Melt 4 TBL of butter in a sauté pan on the stove. Once fully melted, add in the F+F Pumpkin Honey Butter and whisk until emulsified. 
7.	Spread half of the brown sugar and F+F Pumpkin Pie Spice Blend mix on top of the batter in the pan. 
8.	Pour the remaining batter on top of the sugar mix, evenly spreading it as much as possible to fully cover the sugar mix. Use an offset spatula if needed to spread the batter. 
9.	Sprinkle remaining brown sugar and spice mixture on top. Pour the honey butter mixture on top.
10.	Place in oven to bake at 350°F for 40-45 minutes. It should jiggle a little bit in the middle still. Let it sit for at least 45 minutes prior to cutting. 


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