For the pumpkin butter:
- 1 15-oz can of pumpkin puree
- 1/4 cup brown sugar
- 1 tsp pumpkin pie spice
- 1 tbsp apple cider vinegar
- 1/4 tsp salt
For the crust:
- 1 stick of butter
- 1/2 tsp salt
- 1/2 tsp pumpkin pie spice
- 2 cups of graham cracker crumbs
For the filling:
- 4 oz cream cheese, softened to room temperature
- 2 tbsp powdered sugar
- 1/4 tsp pumpkin pie spice
- pinch of salt
- 1 tsp vanilla
- 3/4 cup pumpkin butter (made above or store-bought)
- 4 oz heavy whipping cream
- Make the pumpkin butter. In a stove top pot, add all of the ingredients and stir to combine. Turn heat to low and bring pumpkin to a simmer. Stir every few minutes, scraping the bottom to avoid sticking, and cook for about 25 minutes, until pumpkin has reduced by half and becomes thick. Keep an eye on the heat, adjusting as needed to avoid burning. Remove from the heat and set aside to cool. Store pumpkin butter in an airtight container in the fridge until ready to use.
- Make the crust. In a stove top pot, add the stick of butter and turn heat to medium. Melt the butter and stir occasionally until the butter browns, keeping a close eye on it and removing from the heat as soon as the butter has browned. Let cool completely.
- Add the graham cracker crumbs, salt, and spice to a mixing bowl, and pour over the browned butter. Stir to combine until crust feels like sand. Line an 8x8 pan with parchment and pour crumbs into pan. Using the back of a glass, press the crust down into a uniform layer. Store in the fridge until ready to fill.
- Prepare the filling. Add the cream cheese, sugar, spice, salt, and vanilla to the bowl of a stand mixer and with the paddle attachment, whip until smooth, scraping down the sides halfway through. Add the cream cheese to a separate large bowl.
- Add the heavy whipping cream to the stand mixer bowl and switch to a whisk attachment. Whip until whipped cream reaches stiff peaks. Set aside.
- Add the pumpkin butter to the cream cheese and fold together until smooth. Add the whipped cream to the bowl in two parts, folding to combine carefully without deflating the whipped cream.
- Pour the filling into the crust and flatten into an even layer. Store in fridge overnight to set.
- When ready to serve, I like to keep in the freezer for an hour prior to serving to ensure easy slicing. Slice and top with whipped cream as desired. Enjoy!