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1
Make the butter:
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2
Add the cream to the bowl of a stand mixer fitted with the whisk attachment.
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3
If you have a splash guard, use it; otherwise you can drape the edge of the bowl with plastic wrap.
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4
Start the mixer on the slowest speed, then gradually increase the speed to the highest setting.
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5
Whisk the cream until peppercorn-size or larger bits of butter are floating in the milk, about 5 minutes.
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6
Line a colander with a clean dish towel and place it over a large mixing bowl.
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7
Pour the contents of the mixer bowl into the colander.
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8
Reserve the milk for drinking because it's rad.
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9
Place the butter back in the bowl of the stand mixer.
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10
Add the pumpkin pie filling and salt and mix until combined, about 1 minute.
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11
HOLD IT?
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12
Store the pumpkin butter in a covered container in the fridge until ready to use; it will keep for up to a week, or can be frozen for up to a month.
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13
You can also cut your bread ahead of time and store in an airtight container, ready to brush and toast (see next step).
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14
PLATE IT!
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15
Preheat the oven to 350F.
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16
Cut your bread into whatever shape you like.
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17
Drizzle or lightly brush the bread with olive oil on both sides.
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18
Place in a single layer on a sheet pan and bake, flipping once halfway through the baking, until crispy, 6 to 10 minutes.
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19
Allow the bread to cool slightly so the butter doesn't melt everywhere.
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20
Place a chilled rosette of butter on each piece of bread, or simply smear heavily with the pumpkin butter.
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21
Serve.
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22
CHEAT IT!
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23
If you don't have the time or energy to make your own butter, you can always replace the homemade butter with store-bought softened unsalted butter and mix it with the pumpkin pie filling and salt per above.
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24
BREAK IT: Some curry heat (1 to 2 tablespoons of curry powder) added to the mix would take this over the top.
