Reviewed: Mar. 15, 2008

I love spicy pumpkin butter, but I didn't like all the ginger in this one. Next time I think I would just use pumpkin pie spice in place of all the spices or cut the ginger in half. I made this is a slow cooker on high for a few hours until it reached a consistency I liked. Worked well, no splattering and no stirring.

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SANDYARENZ

	Cooking Level: Intermediate Home Town: Circle Pines, Minnesota, USA Living In: Maplewood, Minnesota, USA
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Reviewed: Feb. 20, 2008

Made this with a friend a few years ago for gifts. Had a TON of fun and it does taste good. Makes only a few, but that's okay, and my friend was reluctant to give up the jars!

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pomplemousse

	Cooking Level: Intermediate Home Town: Pendleton, Oregon, USA Living In: Dumfries, Virginia, USA
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Reviewed: Dec. 20, 2007

This was very tasty and a unique treat for gift-giving. I will definitely make this again.

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tvjen


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Reviewed: Dec. 18, 2007

I didn't have apple juice so I just peeled an apple and added 1/2 cup of water to the recipe and the apple. It was great! Thanks for the recipe. I was selling pumpkins and had a couple that the stems broke off of and I used them and the folks at the church bazaar really liked this. thanks again

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SANDY0225

	Cooking Level: Expert Living In: Muncie, Indiana, USA
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Reviewed: Nov. 23, 2007

Terrific spread!

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LIZK65

	Cooking Level: Intermediate Home Town: Roswell, New Mexico, USA Living In: Oklahoma City, Oklahoma, USA
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Reviewed: Nov. 10, 2007

Firstly, Yes CJ, you can freeze pumpkin butters. I haven't tried freezing THIS one but it ought to be fine. And JAIMENICOLEC is right. Several years ago the USDA deemed preparing pumpkin this way unsafe. I had been canning my own pumpkin butter in a boiling water bath since before then and I intend to continue doing so, but everyone MUST be aware that they do so at their OWN RISK. Again, pumpkin butters can be frozen safely for up to about a year.

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NeitherSparky

	Cooking Level: Expert Living In: Sacramento, California, USA
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Reviewed: Nov. 8, 2007

I have a question/concern. I've tried store-bought pumpkin butters in the past and wanted to make my own, but the USDA recommendation is to NOT can pureed pumpkin b/c the density and pH varies too much- which can lead to botulism. The advice from other canners seems to be to ALWAYS freeze or refrigerate pumpkin butters. Has anyone tried this recipe and stored it in the freezer (& fridge after opening)? Any comments on the safety of this recipe?

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JAIMENICOLEC


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Reviewed: Nov. 8, 2007

I love pumpking butter on toasted nutty bread. 4-6 hours in a slow cooker makes it easy and no mess.

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gpete


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Reviewed: Oct. 27, 2007

Just made a batch of this...DELICIOUS! I plan to give it to all my "adult" trick or treaters this year! Thanks for the wonderful recipe.

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loves2cook

	Cooking Level: Intermediate Home Town: Durant, Oklahoma, USA Living In: Mesquite, Texas, USA
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Reviewed: Oct. 18, 2007

yum!

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PINKPIGG33

	Cooking Level: Beginning Home Town: Plano, Texas, USA Living In: Walnut Creek, California, USA
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Reviewed: Oct. 15, 2007

I would like to know if anyone out there has any idea if I could make this recipe and instead of "canning process" would be able to jar it and put in deep freeze. I know I need to leave space at top for expansion, just wondered if anyone has tried this or has any ideas on freezing this mixture.

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C. J.


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Reviewed: Sep. 28, 2007

I tried to follow the recipe exactly (did not have apple juice so I had to use apple cider) and it turned out fantastic! A little on the 'spicy' side but my family all gave it a thumbs up and each took a jar home. Now we're all anxiously awaiting the day that I make the pumpkin pecan cheesecake. Thanks for the recipe, it'll be a keeper for us!

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Megs

	Cooking Level: Intermediate
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Reviewed: Jan. 8, 2007

yummm.... goes great on French Toast

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M. Jones


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Reviewed: Jan. 5, 2007

We love this pumpkin butter, especially our six year old. Only change was no cloves as I didn't have any on hand. It was still the best! It made great Christmas presents, too.

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zak95


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Reviewed: Jan. 2, 2007

I made this to give out as food gifts this year, along with French Bread, and I've gotten very good responses. I think I might adjust the sugar a bit, but I love the spices in the recipe.

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Biokerristry

	Cooking Level: Expert Home Town: Porterville, California, USA Living In: Denver, Colorado, USA
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Reviewed: Nov. 4, 2006

Fantastic! Great gift idea for fall! If you like pumpkin pie, you'll love this. I used apple cider instead of juice and substituted brown sugar for about 1/2 of the white sugar.

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HollyG.

	Cooking Level: Intermediate Home Town: San Diego, California, USA
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Reviewed: Nov. 2, 2006

Apparently there are questions if pumpkin butter is safe to home can. Check out the page from the University of Georgia Extension Office.

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