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Pumpkin Pie Brown Butter

Pumpkin Pie Brown Butter

Can you believe it is almost Thanksgiving? It seems like it was just the beginning of summer. I have a delicious Thanksgiving recipe to share which I think would make a wonderful and impressive addition to your table. 

My mother in law and a close family friend came over for lunch the other day to visit with Caleb. Knowing I am a huge fan of all things pumpkin, they were kind enough to bring some Land O' Lakes pumpkin spice butter.  I was inspired to create my own version using deliciously nutty brown butter, pumpkin and lots of fall spices.

Creating flavored butter is relatively easy and can be done ahead of time. Additionally, you can find some adorable fall themed molds to shape it into! I got mine from Amazon for less than $10. Everyone will be super impressed with your attention to detail...I promise : )

The other great thing about this recipe? You can set some aside and use it in another fall recipe which I will be sharing later! Excitement! 

Pumpkin Pie Brown Butter


Pumpkin Pie Brown Butter

Whipped brown butter with pumpkin and fall spices

Makes: Approximately 1/2 cup

Pumpkin Pie Brown Butter

Ingredients:
  • 1/2 cup unsalted butter, cubed
  • 2 tablespoons dark brown sugar
  • 2 tablespoons canned pumpkin
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Instructions:
  1. Add the brown sugar to a small bowl
  2. Next you are going to brown the butter*. Add the butter small skillet or pot over medium low heat
  3. Once the butter has melted, start whisking constantly. Butter can easily go from browned to burnt so keep a constant eye on it
  4. The butter will change from light yellow to golden yellow to light brown. When the butter is light brown it will give off a nutty scent and have little brown bits developing at the bottom of the pan
  5. At this point, immediately remove the browned butter from heat and pour over the brown sugar (make sure you include the browned bits at the bottom!). Whisk rapidly to help the brown sugar melt. Once you stop whisking, the butter mixture will separate and you will notice the brown sugar crystals haven't completely dissolved - that's OK!
  6. Let the butter sit for a few minutes to cool down. Cover and transfer to the refrigerator until it is solid but softened (like you were about to make cookies). You can also leave it in the fridge until hard and take it out to soften
  7. Add the softened butter, pumpkin, pumpkin spice, cinnamon, vanilla and salt to a mixing bowl attached to a stand mixer
  8. Beat on low speed to combine then increase the speed to medium high and beat for about 3 - 5 minutes until the butter is lighter in color and whipped
  9. Serve immediately or store in the refrigerator until needed. If you would like shaped butters, add to the mold after beating and place in the refrigerator until solid.


* For more detailed instructions and visuals for browning butter see here: http://www.seriouseats.com/2015/01/how-to-make-brown-butter-technique.html


Shop the products I used in this recipe!


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