Pumpkin Hot Butter

Growing up a favorite treat was hot toast with butter, cinnamon and sugar. We had a shaker filled with a 50/50 mix of cinnamon and sugar. It was the perfect after dinner snack: sweet, spicy and worthy of savoring every last bite.

My tastes have grown with age, but I still enjoy the cinnamon/sugar/butter combination. Only now, this combination is swirled into a glass and is named hot buttered rum. I don’t generally care for hard alcohol, but there is something about a glass of hot buttered rum that fills me with holiday cheer.

It isn’t quite time to start throwing ornaments on a tree, contrary to what Costco may have you believe, but soon the table will be set for Thanksgiving dinner, and you need a pumpkin infused hot buttered rum to cuddle up with after dinner. This pumpkin hot butter can be added to hot water and rum for adults, or mixed with plain hot water for the kidlets. It is also amazing slathered on toast.

Pumpkin Hot Butter

Inspired by Downriver Grill


1 pint good quality vanilla ice cream, softened (I used Haagen Dazs 5)

1 cup dark brown sugar

1 cup powdered sugar

1 cup unsalted butter (2 sticks)

2 tsp pumpkin pie spice

2 tsp cinnamon

3/4 cup canned pumpkin


Leave ice cream on counter to soften, approximately 30 minutes. Once softened add all ingredients in a large bowl and mix with an electric mixture. Pour in a freezer safe container to harden. I spooned mine, 2 tablespoons at a time, into ice cube trays. Do not do this, they never fully harden so they don’t come out easily.

To serve

Mix 2-4 tablespoons pumpkin hot butter with 1 oz spiced rum and 6 oz boiling water.


What is your favorite holiday themed drink?