Reviewed: Nov. 19, 2009

made for the husband after seeing Williams Sonoma was charging about ten bucks a jar for the stuff. Realllllyyyy goooood!

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NOOP

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Reviewed: Nov. 14, 2009

This was delicious. I was surprised how easy it was. I halved the recipe (using 1 small can of pumpkin) and only cooked it for 1 hour. This made just about the right amount that I think I will eat in a month without needing to freeze any. Definitely keep the lid on the pot and just crack it or else it will splatter everywhere. Be careful when taking the lid off so that the apple butter doesn't jump up and burn you. I made whole wheat honey bread for a bread machine from this site, toasted it and topped it with butter and this pumpkin apple butter. A delicious fall treat!

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yum

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Reviewed: Nov. 12, 2009

Just wasn't happy with it. I expected a more mellow taste I think. Instead tasted like raw pumpkin with way too much spice. I'm sure I did something wrong since everyone else loves this recipe.

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Magnolia

Cooking Level: Intermediate

Home Town: Elkin, North Carolina, USA

Living In: Saint Cloud, Florida, USA

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Reviewed: Nov. 11, 2009

Love, Love, Love this recipe!!!!

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mpurvis

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Reviewed: Nov. 8, 2009

Don't underestimate the splattering, I was constintly cleaning up my floor, stove and the microwave above. Great consistency and way less sugar than other apple butter recipes. The pumpkin flavor was subtle.

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Love2Cook

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Frisco, Texas, USA

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Reviewed: Aug. 24, 2009

I had frozen some pumpkin last fall and wanted to use it up when I found this recipe and as it is canning season I decided to give it a try. My whole family loves this recipe!! I will definately use again! So yummy!

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jodi

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Reviewed: Nov. 22, 2008

give this one 6 stars!!!! so easy, and so delicious. highly recommend. I was making applesauce today as well and used homemade applesauce. Don't know if that made any difference but this is a true keeper.

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H. Jarboe

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Reviewed: Dec. 20, 2007

This was good and easy to make but I would like a stronger pumpkin flavor. I think I will stick to just regular apple butter.

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Nov. 24, 2007

Fantastic!! Served it with my MIL banana bread and it was a great combo. Mixed pumpkin and apple cider and apple sauce (note recipe calls for MORE cider than sauce) in 4Qt crockpot. Mixed spices in separate container before adding to crockpot. Cooked on high for 1 hour (covered). Then set to low and cooked for about 8-9 hours more (covered). STIR FREQUENTLY or it will burn on bottom, especially as it thickens! I used a whisk in the later half to real mix it smooth. If still not thick enough, cook 1 more hour with lid cracked (or with splat guard). Every time I took of lid to stir, I let the steam drip onto counter (towel) rather than back into crockpot. Another special treat: Make "Breakfast Pumpkin Pies". Make little bread bowls with Pillsbury Grands and then fill with the Pumpkin Butter. These are great to substitute instead of pumpkin pie for folks who have milk issues. We have these on Christmas Morning.

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Mary

Living In: Dallas, Texas, USA

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Reviewed: Oct. 31, 2007

Loved it! It tastes like a bite of pumpkin pie without the calories. I canned mine putting it in little jars tied with a bow and gave as fall gifts.

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GayleR.

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

Living In: Buckley, Washington, USA

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Reviewed: Oct. 26, 2007

Delicious !

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hmstarr

Cooking Level: Intermediate

Home Town: Cherry Point, North Carolina, USA

Living In: Centreville, Virginia, USA

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Reviewed: Oct. 18, 2007

Just finished making this and it is so delicious! As one reviewer said, make sure your pan is very tall because it really splashes up even on lowest heat. I ended up sitting the lid askew on the pan and it worked fine. Also, just to be helpful regarding the amount...I doubled the recipe and got exactly 13 8oz. Ball plastic freezer jars. This is a really easy recipe..don't be afraid to try it, you won't be disappointed. Thanks, Robbin

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Sharon

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Reviewed: Oct. 16, 2007

i thought it was pretty good, im excited to try it again. It thickens up really nice and tastes great. The only reason it isnt a 5 is that i wish it had more of a "sweet-bite" to it......does that make sense? i might play around with it a bit more. Thanks for the recipe! makes for great gifts for neighbors around the holidays!

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kater1212

Cooking Level: Intermediate

Home Town: Richland, Washington, USA

Living In: Pasco, Washington, USA

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Reviewed: Sep. 27, 2007

This was so good! It has a wonderful consistency and the apple/pumpkin combination is perfect for breads, waffles, oatmeal, even ice cream. Do be sure to use a tall pan for this as it splatters a lot. I used Sarah's Applesauce (from this site) with Granny Smith apples for this. This would be wonderful to give as gifts around the holidays.

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Emily

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: New Bloomfield, Missouri, USA

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Reviewed: Sep. 22, 2007

My kitchen smelled so good this afternoon. It makes me happy to smell pumpkin and apple and cinnamon--it reminds me that fall is here! My only change was in the spices because I don't care for cloves--I added a little ginger instead. Super easy recipe, nice fruity overtones to the pumpkin, can't wait to try it on a biscuit! Thank you, Robbin Runtas!

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