Pumpkin Butter IV Recipe - Allrecipes.com
Pumpkin Butter IV Recipe
  • READY IN 30 mins

Pumpkin Butter IV

Recipe by  

"Get the taste of pumpkin pie on toast, bagels, English muffins etc."

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Original recipe makes 2 quarts Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    30 mins


  1. Mix solid pack pumpkin puree, pumpkin pie spice and dry pectin in a medium saucepan over high heat. Bring to a boil. Mix in sugar all at once. Stirring constantly, return to a full boil and boil 1 minute. Remove from heat. Transfer immediately to sterile containers. Seal and chill in the refrigerator until serving.
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Reviews More Reviews

Most Helpful Positive Review
Feb 17, 2010

Made this recipe and turned out really well. I made a second batch using other reviewers suggestions; I exchanged a cup of the white sugar with a cup of brown sugar, and added my own spice mixture blend. The second batch was even deeper in color and stronger in spices then the first batch. I will stick to the second method. Also, let this sit and cool overnight. Next moring put the glass pint jars in freezer. Be sure and leave 1/2'' headspace in jar for expansion, Or freeze in plastic containers. Family LOVED this! Thank you for recipe.

Most Helpful Critical Review
Apr 06, 2012

I love the idea of this, but it is way too sweet. I cut back on the sugar and it was still to sweet. Next time I will cut the sugar in half.

Oct 13, 2003

Wonderful pumpkin-pie flavor, my family loved it. I didn't get 2 quarts, but I will make it again. Jennie H.

Jul 18, 2011

I subbed 1 cup of white sugar with brown sugar, as other reviewers suggested, and I further reduced the white sugar by a cup (so, 2 1/2 cups white, 1 cup brown). I probably used more pumpkin pie spice, using my own blend, so I'd guess I used an extra two teaspoonfuls. Came out really nice - maybe a bit looser than I was expecting, perhaps due to my reducing the sugar, but that's fine. That extra cup of sugar might have made this too sweet for me, so I'm thrilled with my results. Thanks, Bea!

Sep 20, 2010

This was my first taste of pumpkin butter. I made it for Pumpkin Apple Cobbler from this site. I used fresh pumpkin (roasted at 400 degrees for 35 min, then run through the food processor, then the blender, and strained through cheesecloth), because everyone seems to be out of canned pumpkin. Well worth the time it took, as well as the pumpkin-covered kitchen! Tastes AMAZING!

Oct 28, 2010

Good base flavor, and great concept, but definately way too sweet for my taste. I have shared jars with other people, and they don't mind how sweet it is, so maybe it is just my taste, but I will make it again with a few changes :)

Aug 07, 2008

I halved the recipe and it came out waaay too sweet. I would suggest decreasing the sugar by 1/4 cup and replace another 1/4 cup with brown sugar for a deeper taste. I usually eat my pumpkin butter with either sunbutter or Tofutti vegan cream cheese on toast. This recipe definitely hit the spot!

Oct 21, 2007

This is really good. I'll most certainly make this again.


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  • Calories
  • 59 kcal
  • 3%
  • Carbohydrates
  • 15.1 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • 31 mg
  • 1%

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

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