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Dairy free whipped honey butter with pumpkin in a white bowl next to a knife

Dairy Free Whipped Honey Butter with Pumpkin

This whipped honey butter with pumpkin is made using vegan butter so it’s completely dairy free!

Course Side Dish
Cuisine American
Keyword dairy free whipped honey butter, whipped honey butter, whipped pumpkin butter
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 11 servings
Calories 104 kcal
Author Dairy Free for Baby


  • 10 tbsp Earth Balance or another dairy free butter (1/2 cup + 2 tbsp)
  • 2 tbsp canned pumpkin puree
  • 2 tbsp honey
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract


  1. Combine all ingredients in a large bowl. Beat until light and creamy.
  2. Serve immediately, or store in a jar in the fridge and use as desired within 5 days. As an alternative, you can pipe into a silicone mold for fun “butter” shapes.

Recipe Notes

This recipe makes 11 servings of approximately 1 tbsp each.

Nutrition analysis (approximate per serving):

104 calories, 10 g fat, 2.5 g saturated fat, 95 mg sodium, 3.5 g carbohydrate, 3.3 g sugar, 0 g protein, Vitamin A: 9%, Vitamin C: 0%, Calcium: 0%, Iron: 0%