Reviewed: Nov. 11, 2009

This is amazing! I used half the sugar it asked for and added Splenda for the other half when it was done cooking. This is so tasty on plain toast and so much better for you than butter or high-sugar jelly or jam. Yum! I will make this every time I run out of it as long as I have pumpkin :)

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Kimberly

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2009

Perfect everytime and looove it on biscuits!! Thanksgiving not the same without it!!

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tina

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Reviewed: Nov. 5, 2009

This is a fabulous recipe. I made it sugar free by adding 1c. of Agave nectar and it is a stellar sugarfree spread!! All 4 of my kids love it.

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melissa

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Reviewed: Nov. 2, 2009

So delicious and fragrant! I've been eating this on toast and pancakes instead of syrup. What a great recipe! Didn't change a thing.

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Alley

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Reviewed: Nov. 1, 2009

a little too sweet, but it has an amazing taste! I used fresh pumpkin puree (boil pieaces of pumpkin until fork tender then mash) instead, and applesauce since I was out of apple juice. Yum!

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Rosie

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Reviewed: Oct. 31, 2009

Great recipe, super easy, very tasty. Recipe made two jars worth, great on pumpkin waffles.

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Veggie Dog

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Reviewed: Oct. 29, 2009

This was good. Really easy! I did make one change. I used 1 cup of white sugar and 1/2 cup brown because that's what I typically do with my pumpkin recipes.

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GLSCUMMINS

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2009

I will make this again, only next time I will have more of the appropriate jars on hand to store it in... Excellent taste and consistency. I didn't have all the spices, so I used Pumpkin Pie Spice - I think all of them were in it anyway. They will make nice holiday gifts for little cost.

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Memorist

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Reviewed: Oct. 18, 2009

this is a terrific spread for fall!! my family loves it!! thanks!

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~jeri's kitchen~

Cooking Level: Expert

Home Town: Stow, Ohio, USA

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Reviewed: Oct. 18, 2009

I found the cloves to be too much - they overpowered the whole recipe, so next time I would reduce the amount. Otherwise it turned out very nice.

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collardgreensnlimabeans

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Oct. 18, 2009

If you even like aple butter... you will love pumpkin butter!! It is a wonderful taste treat on toast or a muffin in the morning, or an snack before bed!!! It makes a wonderful gift in those family baskets we love to give out during the holiday season.

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Dawn Rosebush

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Reviewed: Oct. 17, 2009

I have made this same recipe for years and have canned well over 200 pints of it for my family and as gifts. Have never had a problem doing it in a water bath process and we have been eating all I put up. Will be doing this years batch next week and can't wait to have it on toast as I used the last in August but wanted to wait for fresh pumpkin to do more.

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Sandi

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Reviewed: Oct. 16, 2009

I made this recipe last Christmas, and I got so many compliments..even from non-pumpkin people! I've had so many requests for it, I'm tripling the recipe this year. Tip: I have successfully made this recipe in my slowcooker...worked like a charm!

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JustMandyJo

Cooking Level: Expert

Home Town: Dayton, Tennessee, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: Oct. 16, 2009

So flavorful and delicious! I followed the recipe exactly, wouldn't change a thing. Great served on biscuits or on pumpkin pancakes.

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baskerville_gal

Cooking Level: Intermediate

Home Town: Panama City, Florida, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Oct. 14, 2009

WOW!!! I used fresh pumpkin that i pureed,I simmered the pumpkin untill most of the extra liquid was gone.Then i fallowed this amazing recipe!I did cut the sugar down to 3/4 Cup white sugar & added 2 TBLS brown sugar(i also used splenda white & brown sugar).Other than that i fallowed the recipe.Turned out great!Super simple & nummy!Next time i will cut the sugar down to 1/2cup as it was just tad to sweet for our taste.But, that is just our personal preference.I still have a ton more pumpkin to use.So i will make a much larger batch for Autumn gift's for friend's & teacher's.I will be trying the larger batch in my crock pot to make it a little easier & i can do it while i am work!Thanks so much for an excellent recipe :))In response to those who questioned the safety of canning pumpkin butter, you should NOT can it. Instead, it should be frozen to prevent bacterial contamination.Bring your pumpkin butter to room temp & then freeze in a plastic jelly jar's (work's great)Thaw in the fridge.Just like with freezer jam!Dont forget to leave a jar in the fridge becuase you will want to have some for your family :))

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Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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Reviewed: Oct. 13, 2009

YUMMY! My entire family loves this Pumpkin Butter. Per the suggestion of others I added a half cup of brown sugar to the listed ingredients, but found this to be much too sweet (and I have a sweet tooth). To correct I added another entire 29oz can of pumpkin puree. I then just tasted and added until I got the mixture right for my taste. I used: two cans pumpkin, 1.5 cups apple juice, 1 1/2 c. sugar, and 1 c. brown sugar. I added my spice to taste, which was approximately 2 tsp. pumpkin pie spice, and 2 tsp. cinnamon. This was just right for my taste. Cooked 4-5 hours on low in crockpot. I packaged in 8 oz jelly jars and tied on fall ribbon, made some jar toppers on the computer. Soooo cute! I gave them as teacher gifts and they were very well received. If giving as gifts, make sure you tell the recipient to REFRIGERATE - safety first! This is excellent on bagels with cream cheese, oatmeal, ice cream..... Great, inexpensive gift and taste like FALL! Thanks Eleanor for a super recipe.

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KKCOBB

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Reviewed: Oct. 13, 2009

Be careful what kind of pumpkin you use. :) I had extra pumpkins from the garden so I thought I'd use one instead of the commercially canned pumpkin puree specified in this recipe. I then discovered that there is definitely a texture difference between "field" and "pie" pumpkins. (I always thought the difference was all about their relative sizes.) Field pumpkins produce a somewhat stringy, but still tasty pumpkin butter. I made this recipe again with a store-bought pie pumpkin and the butter was very smooth with a richer flavor. (By the way, I'm using the stringy batch in muffins instead of milk and oil and they are delicious--and low fat!)

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GardenGirl

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Reviewed: Oct. 5, 2009

Great flavor! The texture (so far) is not quite what I was expecting - it's more like thick applesauce instead of the pumpkin butters I've purchased in the past, but I did use 3 1/2 cups of fresh pumpkin puree instead of the can, so maybe that's why. I also used apple cider in place of the juice as other reviewers mentioned. DELICIOUS, wonderfully aromatic and so, so easy to make. I got four small jars out of one recipe - two are gifts and two are mine all mine! Yum!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Jun. 28, 2009

I used fresh pumpkin and simmered it in water for about twenty minutes, then pureed it. Followed the directions after that, and it turned out pretty good. Very nice on toast.

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Kiren K

Cooking Level: Intermediate

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Reviewed: May 8, 2009

WOW...that is about all I can say about this recipe. I made a batch to give to a friend because he is obsessed with pumpkin & just tried some on toast. It is soooooo good. I followed the directions exactly as stated; a very simple recipe that I will keep for future use come the fall. Next time I may half the recipe though, as it does make ALOT of it.

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