This is the first time I have ever made pumpkin butter. The recipe itself is quite easy to prepare. My reason for only giving it 4 stars is because I used fresh pumpkin instead of canned. That being said, it was hard to measure exactly how much pumpkin was used in this recipe. The pumpkin itself was quite large so I upped the spices and sugar used. I substituted stevia and brown sugar for the white sugar. I roasted the pumpkin and ran it through a foley mill to make sure it was nice and smooth. I also pureed it in the blender. My biggest issue with this recipe was my inexperience with using fresh pumpkin. I wasn't sure how much of the liquid from them I should use and wound up adding in too much which gave it the consistency of applesauce. I sprinkled in some unflavored gelatin and incorporated it well into the mixture and it brought it together much better. The spices and sweetness were spot on and I was pleased with the results.
The next time I make this I will be using canned pumpkin as the recipe suggests. The amount of effort, my inexperience, and the mess just isn't necessary. You know like they say, "If it ain't broke, don't fix it". In this case I totally agree. I will update this when I make it again. Give this recipe a try, I think you will be happy you did!
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This is the first time I have ever made pumpkin butter. The recipe itself is quite easy to...