This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.
This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.
I made a double batch of this tonight and it was simple and delicious. I did, however, add about double the amount of apple cider. The recipe says to cook and allow to THICKEN, but I felt it was too thick before I even began to cook it. I desired my pumpkin butter to end up about the consistency of apple butter, which is why I added the extra liquid. Just adjust your consistency according to your liking and it will turn out perfectly. I had it on buttered toast and it was divine and perfect for Fall. I have canned it (6 full pint jars with a double recipe) and will be decorating the jars with fabric, labels, and raffia tomorrow for gifts.Read More
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.Read More
I made a double batch of this tonight and it was simple and delicious. I did, however, add about double the amount of apple cider. The recipe says to cook and allow to THICKEN, but I felt it was too thick before I even began to cook it. I desired my pumpkin butter to end up about the consistency of apple butter, which is why I added the extra liquid. Just adjust your consistency according to your liking and it will turn out perfectly. I had it on buttered toast and it was divine and perfect for Fall. I have canned it (6 full pint jars with a double recipe) and will be decorating the jars with fabric, labels, and raffia tomorrow for gifts.
Apparently there are questions if pumpkin butter is safe to home can. Check out the page from the University of Georgia Extension Office.
Yummy recipe! Easy to make, but requires a little canning know-how. Mixture is thick so cooking is very splattery. I recommend stirring nearly constantly. Also, I found it very helpful to stir and mix with a wire whisk instead of a spoon.
This is a wonderful recipe! I doubled the batch and used my crockpot instead of the stove. I also used fresh pumpkin and pureed it in my food processor. The result was some beautiful and tasty gifts for my family and friends. Will definitely be making more soon!
This is a great recipe my daughter made it for 4-H. We made canned and fresh pumpkin that we cooked down. The only compaint she received was that it was too sweet. It is a little on the sweet side ....the next time we make it we will reduce the sugar.
This pumpkin butter is easy, yummy and verstile!Use it to make Pumpkin Pecan Ice cream! Just mix it in to butter pecan ice cream and you won't be able to put down the carton! Or warm up and pour over some vanilla for a pumpkin pie ala mode! Lastly, create a panini with cream cheese or any mild cheese, apples slices, turkey and pumpkin butter! YUM!
Ok, first off, I experimented with a few things and the results were good lessons learned. I used 1 cup of light brown sugar instead, I like it better and it suited my taste. If you take the innards of the pumpkin and puree it in a blender, the recipe is great the way it is since the pumpkin balances out the ginger. For my next batch; however, I boiled the pumpkin meat and then pureed it, thus taking some of the taste away, and with this I found that the amount of ginger was too much. The taste was a little over powering. To resolve this, I just halved the ginger, but then again I spice to taste so there is a little more of the other spices in there too. All in all, I am very pleased with this recipe and intend on using it again.
I used 20 oz of fresh pureed pumpkin instead of canned and it came out great.
I followed the recipe exact. Very simple. The spices were spot on but for us, it was a little on the sweet side. If I was to make it again, I would cut the sugar back by half. Four and a half stars.
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.
THIS IS EXCELLENT, WHAT A GREAT FIND FOR THE HOLIDAYS. SO GOOD IT WILL MAKE YOUR LIPS FALL OFF. ALREADY HAVE MADE IT TWICE. YOU CAN ALSO MAKE THIS IN A CROCK POT. JUST SET ON HIGH OR LOW AND LET IT COME TO A BOIL STIRING IT OFTEN. PUT A PAPER TOWEL UNDER THE LID OF CROCK POT TO CATCH THE MOISTURE SO THE WATER DOES NOT DROP IN THE MIXTURE OF YOUR PUMPKIN BUTTER. EVERYONE WILL LOVE IT.
This recipe is wonderful! I have had butters in the past that are so blah. This recipe has so much flavor! I added a 1/4 cup more of apple juice to thin it down a bit,and 2 tbsp of butter. I canned 6 (1/2 pint) bottles from 1 batch. I boiled my bottles and lids, put the hot butter in, sealed and inverted them on the counter for about 20 minutes and wahla! They all sealed perfectly. Thank you so much for a wonderful butter!I'm sending some back to Hawaii for Thanksgiving!
I cut the spices in half all the way around on the second batch. The first batch seemed almost bitter to me and didnt have a great pumpkin taste.
Great recipe, very easy. For a delicious appetizer, put brie cheese in a buttered oven proof dish, (remove top skin), coat top with about 1/4 inch pumpkin butter, and bake at 325 for 20 min. or until bubbly. Serve with apple slices & crackers.
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.
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
I made a small batch to keep in the fridge and use w/i a week, so I didn't need to concern myself w/ making it safe for canning. For this purpose I found COOKING IT IN A DOUBLE BOILER reduced the stirring needed and the spluttering. I prefer it much less sweet so I used a little less than half the sugar. I also adjusted the spices to my taste: ground coriander seed instead of nutmeg (very similar taste w/o nutmeg's bitterness), subbed allspice for the major portion of the cloves but did use ~ a quarter of the cloves called for (in my batch that was just a pinch). Personally I like ginger better than cinnamon, so the proportions of those spices suited me just fine. The result is a delicious sub for good jam which is so hard to find these days for a reasonable price. I'm sure fresh baked pumpkin would make it taste better, but that would be impractical for my little household. I'm thinking of making a batch of butternut squash butter in the future by microwaving the squash.
I've been making this as part of my Christmas gift packages for a few years now. This is one recipe that everyone asks me to repeat. For the effort, the reward is fantastic. I make over 100 jars per year. As a side note, since FDA does not recommend canning squash, I do mark every jar as "Keep Refrigerated". Thanks so much, Eleanor, for posting this fabulous recipe!
I cooked this in a saucepan as I don't have a crockpot. Anyone thinking of doing the same had best be prepared for a great deal of splattering. Be careful not to scald yourself when little bits of the mixture fly out of the saucepan. When I taste tested the mixture hot out the pan when it was done I wondered what in the world had I made. It was extremely spicy almost to pungency, I thought the entire thing had gone to waste. However, after leaving in the refrigerator for a while it seemed to taste better and now that I've kept it for about a month or so (just myself to consume the whole thing) it really tastes very very good. The flavor just seems to keep getting better with age. The taste of the spices mellows down and the flavors seems to blend a lot better. I was quite put away by the amount of sugar needed to be used and cut it down to about half or less. The mixture seems to get naturally sweeter with time and now it tastes just about the right sweetness so I'll permanently reduce the sugar subsequent times I make this. Though I think this tastes very good as is now the ginger is a tad bit strong so I'll try cutting back a bit the next time and see what happens.
I made the pumpkin butter to put into the "Pumpkin pecan cheesecake" recipe that this author also listed. If you are making the pumpkin butter for the cheesecake recipe, it is great - don't change a thing!!! But I found that this pumpkin butter just by itself is WAY too strong - much too sweet, and the spices are overwhelming. My husband came home from work while I was making this and he said the spices were so strong it made his eyes water! Just a warning - add sugar and spices a little at a time until it suits your taste.
I made applesauce this morning and decided since the canning supplies were out to make pumpkin butter. This is my first time making it. I used this recipe and used pumpkin pie spice instead of the other individual ones, and I only had apple cider, so used that instead of juice. I, instead of sugar used Agave nector and a little splenda brown sugar to save those precious carbs. It's fantastic! Just delicious. I'll make this again and again. Making some more next week for christmas baskets. Thanks so much. sue
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.
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?
I used approx. 4 cups of fresh pumpkin that I roasted and processed. I cut down the sugar amount, and used only 1/2 cup, and added 2 tablespoons of real maple syrup. I used about 1 1/2 cups of apple cider.
i made this for a pumpkin cheesecake and the butter by itself was absoultely fantastic! i was completey suprised by how good it was by itself. will definatly use this recipe again! I even used some leftovers in my french toast batter and it gave it a lovely taste. would recommand to anyone!
I absolutely love this butter! It was easy to make and tastes great for the holidays. Just watch out when it "boils". I had to stir it the whole time so I wouldn't get it all over. Well worth the trouble though. Definatley a new tradition in my family!!!
I made this to put in the Pumpkin Pecan Cheesecake. Hope its good in there because its way too strong to eat by itself. Too many cloves! Update 9/29/11-This recipe is awesome in the Pumpkin Pecan Cheesecake!! That is one of the best desserts I've ever made. I froze the previous batch that I made in small portions to thaw and use for cheesecakes throughout the holiday season and I'm about to make a batch to freeze for this year.
Tasty and perfectly spiced! I no longer have to buy expensive pre-made pumpkin butter. I like to put a dollop of pumpkin butter in plain yogurt for a tasty treat.
This is soooooo good. Better than apple butter....I used apple cider. considering making this for holiday gifts. Used it in making Pumpkin Bread.
This is great pumpkin butter! I used Splenda instead of sugar and it came out great.
Oh my god this is just delicious! For some reason my mind thought that I was supposed to use cider- so I did. It's got a nice spice to it but I do want to try using just apple juice too to see how that turns out. I did 1/2 brown sugar and 1/2 white which is delicious. It didn't make a mess for me, I'll be making Christmas Pumpkin Butter this year for sure!
I made a few modifications based on reviews such as using less sugar (I used 1/2 C of white sugar, 1/2 C of brown), I used apple cider instead of apple juice. Next time I will cut back on the clove because the recipe calls for too much. It give it's a bite and 'clovey' aftertaste. If you cut back on the cloves, you'll have a 5 star recipe.
This is a great recipe, but I used pumpkins from my garden instead of the can. And he questions if pumpkin butter is safe to home can. Yes if you fallow all instructions on handling and sterilelizing the jars. Ben making this for years and never had a problem.
I love pumpking butter on toasted nutty bread. 4-6 hours in a slow cooker makes it easy and no mess.
This recipe is excellant! I made a double batch and had enough for 13 1/2 jars. LIke other reviewers, I added more apple juice because it already looked so thick. The pumpkin splatters as it boils so wear an apron or old clothes. I'm not a big ginger fan so only used 1/2 tsp. of it and added a 1/2 tsp. of all spice--- still a little to gingery for my taste, I will use 3/4 all spice next time. Also-- I usually complete my canning at the end of August, but had to try this recipe when I found it. I had a hard time finding jars in October. My advice for next year: STOCK UP! I bought the last 4 packs that Wal-mart had.
Yum! This is fantastic. However, I only added a third of the amount of sugar. I love sweet, but I think all the sugar, plus the apple juice, would be cloying. I added sugar slowly until it was sweet enough, and it ended up being about 1/3 of the suggested amount. The cloves were a little overpowering. Maybe I threw it off balance because I added a little less cinnamon and a little more nutmeg? Anyway, less cloves next time. So not perfect, but very very very good!
Very good! I used pumpkin pie spice instead of the separate ingredients. Next time I will use less apple juice and less sugar -- it is very sweet with a tangy aftertaste.
I made half a recipe and a lot of changes but we love the result. I've wasted lots of apples in the past when I made apple butter & we thought it was way over spiced so this time I was honestly, a little scared of all the spices. For 1/2 a recipe, I used 1c applesauce in place of the apple juice, 2 tsp cinnamon and 1/2 tsp ginger. I didn't add any cloves or nutmeg. I wanted to rate this because it's a good recipe that you can easily alter to your liking.
This is a very easy, tasty recipe. The only change I made was to use fresh pureed pumpkin instead of canned. The cloves are a little overwhelming- next time I will halve them- otherwise this was pure perfection. Thank you for the recipe!
Divine and something that will be made every autumn in my kitchen. I cut the ginger back a little but that was the only deviation from the original recipe.
Excellent! Made my house smell good, too. I was not sure what to do about the amount of sugar - some reviewers said it was too sweet; some said it wasn't sweet enough. I went ahead and followed the recipe, and it was perfect! I did increase the apple juice to 1 cup. I, too, thought it was already pretty thick before I started simmering it. Thanks for the recipe!
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.
Wow, this is really good! I made it for the "Pumpkin Pecan Cheesecake" recipe on this site. I scaled it down so I would have just enough for that recipe, plus a little extra leftover. I used 10 oz. pumpkin (2/3 of a 15 oz. can), 1/4 cup apple juice, 1/2 cup plus 1 Tbsp. sugar, 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. nutmeg, 1/8 tsp. cloves. I did modify the proportions of the spices to suite my tastes. This resulted in about 1 cup of pumpkin butter. I'm glad I had some left over after making the cheesecake! It is delicious on toast with a cup of tea. (I didn't have any apple juice, but I did have packets of instant apple cider, so I just mixed up a cup and used that - worked great!)
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!
I just made this recipe tonight and I thought the spices were way too overpowering. I ended up throwing out my first batch and I'm working on a second one. I think I'll start by adding 1/4 of the amount called for and then add more to taste after that. My husband and I thought it was way too spicy and not good at all with the amounts listed.
This is easier than I could have imagined, and was a great way to use up extra pumpkin. I like ginger, and it is still a little too much for me, so next time I will half it as a previous reviewer suggested. But I did use closer to 1 cup of apple juice and half white and half brown sugar. It's delicious! And what a neat and easy gift!
Yum! Just got done making this, and it tastes fabulous! 2 changes: dropped the sugar to just over 1 c. & added a splash more apple juice. Cook time was right on, be sure to stir every minute or so. I love the spicy taste of it, the ginger really came through and it smells like pie. Thanks for the great recipe!
I tried this recipe the first time using pumpkin spice, 1 cup sugar, and regular apple juice. Although it tasted all right it was missing a "punch" and the tangy aftertaste from the AJ was too much. I tried it a second time and used separate spices, low-acid apple juice, and 1-1/4 sugar. This was great!
This turned out great...my only recommendation is that you stir it from the other side of the kitchen with a 3 foot spoon, lol...lots of splatter and it burned my fingers trying to stir it! Yummy, tho! DOn't worry, the blisters are healing fine..... ;)
Good stuff! I added carmalized sugar and toasted pecans before cooking for 30 minutes. Giving as gifts. Well, okay, maybe not all of them. :)
Delicious. The spice ratios were perfect. I used a whole pumpkin (I steamed it before I used it in the recipe) and doubled the other ingredients. I used some maple syrup and stevia in place of half of the sugar. The recipe made 8 jars which will be great holiday gifts.
I used apple cider instead of apple juice, used 1/2 white and 1/2 brown sugar, added 1 tsp. vanilla, about 10 caramels, and for the spices i used allspice, cinnamon and a little nutmeg but that was it. I've made pumpkin butter several times for people and i like it this way the best so far:)
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!
This is an awesome recipe! I messed it up so bad the first time I made it, and it was still good (I didn't have any applejuice and used pear? anyway) I made it since then with apple juice and both were absolutely awesome. I have made some for our bake sale and everyone cannot wait to try it.
This was an easy recipe and it tasted real good. I had no problems with the amount of sugar and it didn't come close to boiling over. Will make this recipe again and will recommend it to others.
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.
My family really enjoys this recipe. I did decrease the sugar to one cup down from one and a half and I noticed no change in taste at all. I did try making it with water instead of apple juice once and I did notice a big change and not for the better. The apple juice really does make a positive difference. To avoid the splattering issues that others have had, I tried doing it in the microwave instead. Worked perfectly. I put it in a glass bowl with a loose covering. I cooked it for six minutes; stirred it; cooked for six more minutes; stirred it; cooked three more minutes and it was done. I have tried stove top and slow cooker, but the microwave method is my favorite.
This recipe has only 1/3 of the sugar I have seen in other pumpkin butter recipes, so I expected that it would not be very sweet. It is not very sweet. If you like that, then this is a good, and very easy, recipe. I will probably experiment with more sugar when I make this for a church boutique, but I will also enjoy using the less-sweet version, myself.
Delicious!! My eight year old was so excited to eat it on his morning bagel. He said "mom, it's like eating pumpkin pie for breakfast".
After doubling this recipe and canning it for gifts, I used what didn't make it into jars to make a pumpkin syrup by boiling a few big spoon fulls with equal parts water and sugar and straining out the left over pulp. Now I use it to make pumpkin lattes and flavored drinks :) The recipe is a great way to get into the fall swing of things.
One word of caution, pumpkin butter should never be canned to store on a shelf. The USDA has tested it and found it is too dense to safely can. It is not safe to can in a boiling water bath or a pressure canner. I would like to see a word of caution added to the recipe for all to see.
I have been making this for a long time. I have found that fresh pie pumpkin cut in half and roasted in the oven till tender gives the best flavor.
The ginger was WAAAAAAYYYYYYY too much! It was so overpowering that I did not feel well after initially tasting it. I used fresh pumpkin, and then kept adding stuff to dilute the ginger taste - a can of butternut squash puree, more apple juice, etc. In the end, I ended up with a lot of mediocre pumpkin butter. I think this would have been good with about 1/2 tsp. of ginger instead of 2 tsp. (And, I LIKE ginger....)
A little sweet for my taste but really delicious!
So by how much would you reduce the sugar? [from a review, below]. I am going to add pecans. I bought some pumpkin pecan spread, and it said it has pumpkin, spices, pecans and pectin. I KNOW it has sugar too. I will add the pecans while it's cooking, will soften them.
Made it, canned it, loved it! So good on a toasted bagel with Greek cream cheese.
I loved this recipe! I thought the spices were perfect. I ending up using a total of 2 cups Apple Juice as the mixture seemed so thick to begin with. I will definitely be using this recipe again!
Simple to make. Takes a little time, but is fun to do. I will make this again, especially since I know now the right size jar to use! 1/2 pint is the perfect gift giving size.
Great recipe! I agree with others you have to add 1 and up to 2 cups of apple juice depending on the consistany you like.
Great recipe! I did make some substitutions though. Instead of white sugar, I used brown sugar. I also used apple cider instead of apple juice. A great recipe to make any time of the year!
This was quick and easy. I liked it because it was not to sweet. But I do think I prefer the taste of brown sugar over white sugar.
This recipe was great and SO easy! I have made apple butter before, but never thought of pumpkin butter. It was awesome on top of toasted cinnamon-cranberry swirl bread. Next time I make it, I will use my crockpot like I do for apple butter. Then I can smell it all day!
This recipe was great and very easy! I suggest getting your jars ready before you start cooking (if you are going to boil them) because once you start cooking the butter must be stirred constantly. I used apple cider instead of juice and it tasted wonderful! Very smooth and flavorful. I haven't had time to make the pumpkin cheesecake yet but I found a good substitute is simply putting cream cheese and pumpkin butter on graham crackers. Mmmmm...
Wonderful! My husband loved it and he is picky, so finding something he liked is a review in itself. It really does taste like pumpkin pie in a jar. I used fresh pumpkin and pureed it in the blender and it turned out delicious. Definately a new fall favourite in our house.
This recipe turned out great! It was very easy and cheap and made excellent gifts after I canned it in jars and added a pretty ribbon around it :)
Loved this recipe as it's so easy and no fuss to make, but I did find the spiciness from the cloves not to my liking so would adjust next time.
The consistency was great, I did use fresh pumpkin puree, not canned. However I think there is way too much ginger in this. I am not fond of ginger, and it was all I could taste. Next time, I'll decrease the ginger, and increase the other spices.
When I was canning the pumpkin butter, I wasn't very optimistic about the butter because the product tasted too sweet and seemed a little too over-spiced. However, when I got up the next morning and opened a can to taste-it was AMAZING. It wasn't too sweet and it did taste like a pumpkin pie! The only change I made to the recipe was that I only used 2/3 cup of apple juice. Also, I only had 4 half pints instead of 5. But if you love pumpkin pie-try this!
this recipe is quick and easy. but i have made some ajustments. i used 15 oz canned pumpkin, 1/2 c spiced apple cider from Trader Joes, 2 teaspoons of pumpkin spice from Trader Joes and 3/4 cup brown sugar. it made it all the more simple. i cooked it for about 30 mins. now its cooling in my fridge. can't wait to taste the final product tomorrow. (p.s. next time i think im only gonna do about 1/2 brown sugar) good luck all and thank you Eleanor for the recipe!
I would recommend using fresh pumpkin, roasting, then follow recipe as is.
Sooo sooo good. All the other comments were very helpful. There's obviously lots of ways to use the recipe and it'll still be good. Just a note: I did not find it too thick. With the idea of it being "butter" in my head I think it should be at least as thick as it comes out to be. It spreads wonderfully. Thanks!
This turned out really good! I cut the cloves down to 1/4 t- personal preference. I served it with biscuits and it was a hit with kids and adults!
I like this pumpkin butter, but I think it has too much ginger in it. I wonder what it would taste like if you used brown sugar instead of white. Like other viewers, I used a little over 1 cup of apple juice. Good recipe overall. Will try again and tweak the spices. Thanks for the yummy recipe.
This recipe scaled nicely to use up the remaining 4oz of canned pumpkin i had after baking pumpkin bread.
This is good, but has too many cloves. I would make it again, but cut the cloves in half.
Loved it! I did not alter the recipe.
Love pumpkin, so this was good stuff. I would also agree about adding less sugar. I packaged up in pretty jars and gave to families that we visited for Thanksgiving.
A little heavy on the spices, not a fan.
Very nice! Many reviewers thought that the original recipe was too sweet, so I cut the sugar in half, and used brown sugar instead of white. I also cooked it in the slow cooker, which kept the splatter down quite a bit. However, I thought the spice level was perfect, contrary to some reviews. I would point out that using the freshest spices possible will bring out the best results. If possible, buy your spices from a local spice merchant in small amounts. Grocery store spices tend to have been on the shelves for a LONG time, which dulls the flavor.
This was very tasty and a unique treat for gift-giving. I will definitely make this again.
Delicious! I did use half splenda/half sugar and cooked it on high in the crock pot (stirring often). I canned it up and will be distributing to friends and family. Thank you for a great recipe!
Move over Apple Butter...you now have competition.
I made the pumpkin butter for the first time today using canned pumpkin, 1/2 cup of Splenda brown sugar (to recued the amount of calories), 3/4 apple cider, (I reduced all the spices after reading all of the reviews)3 cinnamon sticks (instead of ground cinnamon), 1/4 tsp of ginger, 1/8 tsp each of cloves and allspice, 1/4 tsp of nutmeg. Even warm it tasted delicious. I can't wait until it is cold.
This is some deliscious stuff...and was fun to make on a cold rainy day.I did fallow the suggestion of 2 cups apple juice and light brown sugar.I,though,did not find it overly sweet at all.Now I have to go make some down east maine pumpkin bread,also on this site...I would recommend that as a "go with" its deliscious also and the smell while baking is heavenly.Great recipe thanks!!!
My friends love it!
very quick and easy
Really easy, very tasty. I tripled the recipe since I had a number of pie pumpkins to use. I roasted them till the flesh was soft, them puréed the roasted flesh. I measured it and had about 5.5 lbs of purée. I used apple cider instead of juice since that was what I had on hand. I did cut back a bit on the ginger since my kids are not big fans. This is a really forgiving recipe, adjust spices to your taste. Absolutely lovely.