Reviewed: Dec. 9, 2011

This recipes has really good flavor and I am rating it only four stars because I used 1/4 of the amount of sugar called for and I still find the end result more than sweet enough. However, it has really good potential and I will be making it again and tweaking it again to our liking.

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Reviewer:

StrandedInPoland

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Reviewed: Nov. 6, 2011

Deliciously simple! I too used brown sugar and a little vanilla extract. Thank you for this yummy recipe!!

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Reviewer:

Anel

Cooking Level: Expert

Home Town: North Hollywood, California, USA

Living In: Phoenix, Arizona, USA

Reviewed: Oct. 31, 2011

So simple and quick but so delicious just like grandma's. I did half the suggested servings and still made a lot for 4 people to last a long time.

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Reviewer:

piglet

Reviewed: Oct. 18, 2011

The first time I made this it was way too sweet for my taste. So I made it again today and it turned out great! This time I cut the sugar back. I used 1 cup of splenda and 1 cup of brown suagr and that was plenty. I also left it on the stove for 5 extra minutes based on other reviews because mine also wasn't thick enough for me the first time. I love my "tweaked" pumpkin butter :)

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Reviewer:

daniellehively

Reviewed: Oct. 8, 2011

Very good! I used only slightly more sugar than pumpkin since other reviewers said it was plenty sweet. Tried substituting half brown sugar & half coconut sugar to make it more low glycemic for my diabetic husband with great results. As to canning safety, this is meant to be stored in the fridge.

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Reviewer:

Sue

Cooking Level: Intermediate

Reviewed: Jan. 19, 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.

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Reviewer:

Caroline

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Cooking Level: Intermediate

Home Town: Brule, Wisconsin, USA

Living In: Red Wing, Minnesota, USA

Reviewed: Jan. 13, 2011

I reduced that amount of sugar to 2c and added 1 c of brown sugar. Using fresh pumpkin puree is a must. Great recipe! Thank you.

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Reviewer:

Carol Hannagan

Cooking Level: Professional

Living In: Tower Lakes, Illinois, USA

Reviewed: Jan. 9, 2011

I agree that the sugar needs to be cut back on this recipe by at least a 1/2 cup. Other than that, it is quick, easy and delicious!!

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Reviewer:

Chilly Willy

Cooking Level: Intermediate

Living In: Waverly, Tennessee, USA

Reviewed: Dec. 21, 2010

I can't make enough, I get empty jars back for refills. This is a great recipe! I have also substituted brown sugar for some of the white, and to cut down the sweetness I have also reduced the sugar by 1/2 to 3/4 c and it still thickens just fine.

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Reviewer:

DNickolson

Reviewed: Nov. 22, 2010

SO EASY! I used fresh pumpkin so I didn't measure anything. I just did it to taste. Because I ended up with what looked like more than 3 1/2 cups of puree, I used 2 gelatin packets. My little kids and husband think it tastes delicious!

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