Reviewed: Nov. 23, 2011

Used food processor as my cream cheese had been frozen, broke it up real good, very creamy. This could be adapted for a fat free cream cheese and use splenda and serve with apple slices.

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fudgie

Reviewed: Jan. 6, 2011

Not bad but still not the best

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Brandi

Reviewed: Dec. 9, 2010

Delicious! I used freshly roasted pumpkin, 2 cups of it pureed in the food processor. According to other reviews I used water instead of apple juice. I also used 1/2t cinnamon and 1/4t nutmeg instead of pumpkin pie spice.

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Reviewer:

anewshootingstar

Cooking Level: Intermediate

Home Town: Placerville, California, USA

Living In: El Dorado Hills, California, USA

Reviewed: Oct. 25, 2010

Great Recipe! I love this stuff and put it on everything, toast, bread, waffles, crackers... Next time I think I'll cut out the apple juice and cut down the brown sugar to save a few calories.

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Maggie

Home Town: Cincinnati, Ohio, USA

Reviewed: Dec. 22, 2009

This turned out very good - but wish it was a little more pumpkin tasting -- I agree with the apple taste overpowering the pumpkin -- I doubled the entire recipe -but only added 3/4 C of Apple Juice and 3/4 C water -and extra pumpkin pie spice. Next time I will substitue all of the apple juice with water -- WARNING - watch out -- this stuff "erupts" like Mt. Vesuvius -even when on the lowest my stove's burner will go! - it is like it is sending hot pumpkin lava into the air one burp at a time -- I think I will try the crock pot method next time! - Can't wait to serve it on our Christmas Brunch buffet!

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Reviewer:

Sherri

Reviewed: Oct. 16, 2009

This is delicious! I didn't change a thing and it was great. Plus it was so easy. My family and friends thank you.

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Catnjohn

Reviewed: Oct. 5, 2009

Super good..I added nutmeg and cinnamin with a little pumpkin pie spice

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Reviewer:

Chef Carlie

Cooking Level: Expert

Reviewed: Aug. 12, 2009

This is an easy and delicious recipe. I agreed with Cindy that the apple taste was a bit overpowering; the second time I made it I used water instead of apple juice. This minor change allowed the pumpkin flavor to shine a little brighter!

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thesuze84

Reviewed: Jun. 5, 2009

Very easy and delicious! I jarred it, decorated it, and gave it as Christmas gifts!

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Reviewer:

Kori

Cooking Level: Intermediate

Home Town: Hughson, California, USA

Living In: Hickman, California, USA

Reviewed: Mar. 13, 2009

Great recipe. I had about 2.5 cups of fresh "pie pumpkin" and used that with the applesauce. I liked it a little more pumpkin-y than the original recipe. The other change I made was that I did not add the spice. My son has some food allergies and the pumpkin butter was for him. We used the final product in smoothies, on toast, and in pumpkin muffins.

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