Reviewed: Apr. 6, 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.

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Reviewer:

Brandy

Cooking Level: Intermediate

Living In: West Terre Haute, Indiana, USA

Reviewed: Dec. 21, 2011

I was in the mood to make use of the Jack O Lantern into a recipe. Instead of tossing it away, I made them for family and friends to give as gifts for the holidays and they turned out good. I added cloves and cinnamon for more flavor.

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Reviewer:

fechoy

Cooking Level: Intermediate

Home Town: Livermore, California, USA

Reviewed: Nov. 27, 2011

Delicious! I'd never had Pumpkin Butter before and it's quite tasty. I followed the recipe but substituted gelatin for the pectin (I was certain that was a box of Sure Jell!): I don't think it made difference. The texture is like apple butter and easily spreadable.

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Reviewer:

Kristen

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Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Nov. 20, 2011

This is a great gift idea... made a few batches for my baby shower favors :) I followed the suggestions from the other reviewers (2 1/2 cups white sugar, 1 cup brown sugar, extra 1/2 tablespoon pumpkin pie spice) and my pectin said to boil for 2 minutes, so I boiled the mix an additional minute. The consistency was perfect and the flavor was fantastic!! Definitely a keeper!

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Reviewer:

justliveforlife

Cooking Level: Expert

Reviewed: Nov. 1, 2011

This is absolutely delicious. I took the advice of the reviewers and cut the sugar down to about 3 cups white sugar and 1 cup brown sugar. I also added in half a can more of pumpkin and about 1/4 cup of homemade applesauce. It is so tasty!

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Reviewer:

slytheringirl83

Cooking Level: Expert

Home Town: Rochester, New Hampshire, USA

Living In: Somersworth, New Hampshire, USA

Reviewed: Sep. 12, 2011

Love this! Can't wait to share it with others as gifts. Followed directions exactly, except as others did, swapped out one cup of the white sugar for one cup of br. sugar. It is sweet and full of pumpkin flavor.

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Andrew's Mommy

Cooking Level: Intermediate

Living In: Telford, Pennsylvania, USA

Reviewed: 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!

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Jan. 30, 2011

Very delicious and easy to make!

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Reviewer:

Luv 2 Cook

Cooking Level: Expert

Home Town: Channelview, Texas, USA

Living In: Houston, Texas, USA

Reviewed: 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 :)

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Reviewer:

moosecaboose

Cooking Level: Intermediate

Reviewed: Sep. 18, 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!

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