Hosting a Halloween party or going to one? This Pumpkin Biscoff Butter Board is the ultimate on-trend party food! It's SO delicious and easy to make and the ultimate party dip! This is a pushy recipe Dear Reader!
Butter boards are the latest TikTok trend and they involve smearing soft butter on a wooden board and topping it with ingredients. Butter boards can be sweet or savoury and I wanted to try making a Halloween version using pumpkin and Biscoff, two of my favourite ingredients. Little did I know how delicious (and easy) it would be. You will be the most on-trend person at the party if you serve up this pumpkin Biscoff butter board!
How To Make Pumpkin Puree: We don't really have tinned pumpkin or ready made pumpkin puree here in Australia so I make it at home. I roast a quarter or half pumpkin on 200C/400F on a baking sheet for around 40 minutes. Then I cool it and peel off the skin which comes off easily and puree it in the food processor or Thermomix until smooth.
Tips for making a Pumpkin Biscoff Butter Board
1 - Don't add spices because they will colour the pumpkin a darker colour. The spice flavour comes from the Biscoff spread.
2 - I used smooth Biscoff spread (which is available at the supermarket).
3 - Make sure that the butter is of a soft, spreadable consistency.
4 - If you don't have a piping bag you can fill a small ziplock bag and snip a small opening in the end and then pipe it.
5 - You can double this recipe and make it on a larger board or make it thicker in height.
6 - Serve these with toasted baguettes or crackers. I like serving it with apricot and date crackers.
I love pumpkin so much in both savoury and sweet recipes and one of my favourite items is pumpkin pie. This pumpkin Biscoff butter has definite pumpkin pie vibes - dare I say it's possibly even better due to the addition of Biscoff. Speaking of pumpkin pie, Laura and I recently bought one at Costco. Every couple of months we go shopping there together. Now that I have two fridge freezers it makes it easy to stock up on items and Costco has different things than other supermarkets so it feels fun. It is also good going in pairs because sometimes things will be in such large quantities that we split them. While we both have memberships and can easily go by ourselves we treat it like an adventure.
On the Friday just before the long weekend Laura was given a half day off so we decided to go there before we went out to dinner. Our meal was going to be a big one so we ate lightly that day. But by 5pm we were ravenous and walking around a supermarket was making us even hungrier. "Should we get a roast chicken?" Laura suggested and at that point I was highly suggestible and even though we didn't need a chicken I nodded as the smell made my stomach growl.
We then wheeled our trolley into a quiet aisle and opened the box and took stock of our glistening chicken. "Oh she's moist!" said Laura. I grabbed a wing, she grabbed some drumstick meat and we were in heaven. There's nothing like a freshly cooked chicken still hot and we sat there eyes rolling back in our heads very happy with our decision to snack in the supermarket.
Another shopper stopped and asked, "Are those chickens good? It looks good. I should try that," and others also voiced not their disapproval but their approval (which was unexpected). Once we had our bites of chicken we closed up the box and then I spied the pumpkin pie sitting in the trolley.
"Should we try the pie?" I suggested wiggling my eyebrows. And in a flash we took a little piece of pumpkin pie for dessert. Because you always have to have dessert after a main meal!
So tell me Dear Reader, have you ever snacked in a supermarket? Do you like pumpkin flavoured sweets? And have you tried making a butter board before?
Pumpkin Biscoff Butter Board
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 0 minutes
Serves: 6-8 as a board
- 250g/8.8ozs pureed, cooked pumpkin
- 150g/5ozs. Biscoff spread (smooth)
- 25g/1oz. softened butter
- 1.5 tablespoons sugar (or maple syrup or honey)
- 1 teaspoon vanilla bean paste
- 1.5 tablespoon pumpkin seeds
- 1.5 tablespoon slivered almonds
- Green top of a capsicum
- Crackers or bread to serve
Step 1 - Place the pumpkin, Biscoff spread, butter, sugar and vanilla in a food processor and blend until smooth (Thermomix 25 seconds speed 5). Reserve 1/2 a cup for piping and then spread out the rest on a wooden chopping board smoothing it out with an angled spatula.
Step 2 - Take the remaining 1/2 cup of pumpkin Biscoff butter and place it in a piping bag fitted with a plain tip. Pipe the stripes down the pumpkin and then add the top of a capsicum on the top centre. Sprinkle with pumpkin seeds and almonds.