Pumpkin Butter II Recipe - Allrecipes.com
Pumpkin Butter II Recipe

Pumpkin Butter II

Recipe by  

"This lovely spread will be gobbled up by children and grown-ups alike. Put it on the breakfast table during the holidays for a seasonal treat."

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Original recipe makes 5 cups Change Servings

Directions

  1. In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
  2. Place over medium high heat and bring to a boil. Reduce heat and simmer, stirring constantly for 5 minutes.
  3. Transfer to sterile containers, and chill in the refrigerator until serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 27, 2003

Great recipe! I reduced the sugar to no more than equal to the amount of pumpkin. And I substituted a cup of brown sugar as well. This was simple and quick!

 
Most Helpful Critical Review
Nov 06, 2006

I'm a fanatic about trying new recipes for jams and jellies, so when I saw this recipe for pumpkin butter with such a great reviewer rating, I thought I hit the jackpot. You can't beat how easy it is to make, but I just thought it was way too sweet. I won't be making this recipe again.

 
Sep 04, 2006

Wonderful recipe! Very quick and easy to make. I, too, substituted brown sugar for 1 of the cups of sugar and it came out great! A nice addition to my holiday baskets!

 
Jan 25, 2011

I rated this 5 stars because it is a great base recipe. I made it exactly as stated, but next time will make some changes. I found it to be sweeter than I like, so next time I'll be lowering the amount of sugar by about half. I also like butters a bit thicker so will be cooking it a bit longer as well. But all in all, it is a wonderfully easy, quick, tasty recipe.

 
Dec 27, 2003

This recipie is fantastic. I brought a jar to work and everyone raved! I plan to make some more for the holidays. It is a little sweet, so remember that a little goes a long way.

 
Dec 23, 2004

This is a great recipe. I like my "butters" on the thick side, so I cooked it longer than the recipe states. And, I did use a bit less sugar. Using pumpkin spice rather than using two or three separate spices is a great idea. Thank you!

 
Nov 02, 2006

Please see the article from the University of Georgia Extension Office. Canning guidelines are revised periodically, so it's worth a quick web search to make sure it's still safe.

 
Sep 22, 2008

I loved this recipe! It came out at just the right consistency. The only thing I changed was the amount of sugar. I used about a 1/2 cup less than this recipe called for. It's still plenty sweet!

 

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Nutrition

  • Calories
  • 46 kcal
  • 2%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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