Reviewed: Nov. 21, 2011

Super easy, made the house smell wonderful and came out tasting delicious. I made so much that after making pumpkin bread and giving away a small jar, I still have a pint in the fridge!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

rachelhduncan

Cooking Level: Professional

Living In: Charleston, South Carolina, USA

Reviewed: Nov. 6, 2011

I used 2 tsp of cloves instead of the 1 Tbsp it called for, and it was still way too much. It needs a pinch of salt, another cup of sugar, preferably brown, and a little less cinnamon. This coming from someone who always adds more spices to things, and this was too much. However, the texture was fantastic. The recipe just needs some tweaking.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Christinawawa

Reviewed: Oct. 31, 2011

Delicious! My first time making pumpkin butter and using a fresh pumpkin! This was so yummy! I had baked my pumpkin before coming across this recipe. So, I slow cooked for abour 4 hours on low, then used the immersion blender to make it smooth. Extremely easy and made the house smell good! I did use brown sugar and pumpkin pie spice and cinnamon. I just eyeballed the spices and tasted if it needed more. Remember to use a little bit of spices at a time, you can always add more if it needs it. We used it on homemade biscuits, in oatmeal, on french toast too. So good!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

I love baking!

Cooking Level: Intermediate

Home Town: Round Lake Beach, Illinois, USA

Living In: San Antonio, Texas, USA

Reviewed: Oct. 18, 2011

Very easy once the pumpkin was prepared...I do agree the cloves are too much...definitely only use half...also added more sugar too...

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

skunket

Reviewed: Oct. 15, 2011

Great way to make pumpkin butter. I will adjust the seasonings next time to our taste, but otherwise it turned out perfect. After sone research I found that you can can this in a hot water bath. Process quarts 40 minutes.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

Heather G

Cooking Level: Intermediate

Reviewed: Oct. 7, 2011

Wonderful flavor! I had already baked and scraped my pumpkin before reading this recipe, so the pumpkin I put in the crock pot wasn't raw and in chunks. That's why I only left it to slow cook for 4 hours. It came out thick and just sweet enough! Great recipe.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

aing

Reviewed: Dec. 4, 2010

So wonderful! I made quite a few batches. When it came to make the pies I did have to add just a bit more sugar but a wonderful way to preserve your pumpkin! Thanks!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Lovelyfamilyofmine

Cooking Level: Expert

Home Town: Kingman, Arizona, USA

Living In: Pocatello, Idaho, USA

Reviewed: Oct. 25, 2010

It was a very easy pumpkin butter (after the pumpkin was cut up) recipe, but the spices were too much. It's almost bitter and I think that it's because of the clove. When I try this again, I will cut down on the spices. Also, it would be nice to know WHAT exactly is a serving.

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

JFD

Cooking Level: Expert

Home Town: Northwood, Ohio, USA

Living In: Toledo, Ohio, USA

Reviewed: Oct. 23, 2010

This was so simple!!! I just put it in the crockpot. Set my crockpot for 8 hours and left it to cook. This is my first trial at pumpkin butter. I canned it in little jars. The recipe yielded 8 of the small jars (

Was this review helpful? [ YES ]
22 users found this review helpful