Recipe by Bea Gassman
"Get the taste of pumpkin pie on toast, bagels, English muffins etc."
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1 (29 ounce) can
solid pack pumpkin puree
pumpkin pie spice
1 (2 ounce) package
4 1/2 cups
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.
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.
Wonderful pumpkin-pie flavor, my family loved it. I didn't get 2 quarts, but I will make it again.
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!
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!
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 :)
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!
This is really good. I'll most certainly make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Butter IV
Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
Calories from Fat: < 1
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