Reviewed: Jul. 17, 2009

Good. I also used 1 cup of brown sugar and a total of 2 cups of white sugar and it was still very sweet.

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beth04

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2008

this was really good. i reduced the sugar to 2 cups and it was still plenty sweet. i also made some for my dad with splenda and it was really good and diabetic friendly.

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bettyb

Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

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Reviewed: 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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jenncooks

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Reviewed: Sep. 17, 2008

I have yet to make this recipe, but I have read SEVERAL reviews of many different pumpkin recipes where people are substituting fresh pumpkin. I would just like to remind everyone that the pumpkins you use for jack-o-lanterns have MUCH less flavor than the smaller sugar pumpkins, which are used specifically for cooking. Also remember, the larger the pumpkin, the more bland the flavor.

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1 user found this review helpful

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Logan B

Cooking Level: Professional

Home Town: Jefferson, Iowa, USA

Living In: El Paso, Texas, USA

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Reviewed: Aug. 17, 2008

Never heard of pumpkin butter, but pounced on this recipe since I have a 26-lb pumpkin to use up. This is ok, but apple butter is much better. Definately cut the sugar in half-- that must be a typo because it's plenty sweet with just 2 1/4 cups, and I LIKE sweet. Will not make again. ADDED LATER: I found a solution to use up the pumpkin butter that I did not like. Substitute it cup for cup in pumpkin bread, but use less sugar and spices than what the bread recipe asks for.

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LoveNCyprus

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Dec. 8, 2007

This recipe is terrific!! I had bought some pumkin butter at when it ran out, I thought I would have to order more online and have it shipped. I tried this recipe instead and it is every bit as delicious.

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4 users found this review helpful

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Steene

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 6, 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.

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RachtheBach

Cooking Level: Intermediate

Home Town: Jasper, Missouri, USA

Living In: New Lenox, Illinois, USA

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Reviewed: Nov. 1, 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.

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lovetomunch

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Reviewed: Sep. 4, 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!

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14 users found this review helpful

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nadine

Cooking Level: Intermediate

Living In: Bennington, Vermont, USA

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Reviewed: Oct. 15, 2005

My Daughter made this recipe and sent me a jar. It was delicious. Now I am making it for Holiday gifts. Thanks for a GREAT Recipe

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Mimma

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Reviewed: 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!

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9 users found this review helpful

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EPIFANEEE

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Reviewed: Nov. 8, 2002

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!

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Janelle

Cooking Level: Intermediate

Home Town: Topeka, Kansas, USA

Living In: Olsburg, Kansas, USA

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Reviewed: Nov. 18, 2001

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.

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16 users found this review helpful