Rating: 4.38 stars
24 Ratings
  • 5 star values: 16
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

Get the taste of pumpkin pie on toast, bagels, English muffins etc.

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
5 mins
total:
30 mins
Servings:
64
Yield:
2 quarts
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Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix solid pack pumpkin puree, pumpkin pie spice and dry pectin in a medium saucepan over high heat. Bring to a boil. Mix in sugar all at once. Stirring constantly, return to a full boil and boil 1 minute. Remove from heat. Transfer immediately to sterile containers. Seal and chill in the refrigerator until serving.

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Nutrition Facts

59 calories; protein 0.1g; carbohydrates 15.1g; sodium 30.6mg. Full Nutrition
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Reviews (23)

Most helpful positive review

Rating: 5 stars
02/17/2010
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. Read More
(40)

Most helpful critical review

Rating: 3 stars
04/06/2012
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. Read More
(4)
24 Ratings
  • 5 star values: 16
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/17/2010
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. Read More
(40)
Rating: 5 stars
10/13/2003
Wonderful pumpkin-pie flavor, my family loved it. I didn't get 2 quarts, but I will make it again. Jennie H. Read More
(24)
Rating: 5 stars
07/18/2011
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! Read More
(17)
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Rating: 5 stars
09/20/2010
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! Read More
(11)
Rating: 4 stars
08/07/2008
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! Read More
(10)
Rating: 4 stars
10/28/2010
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:) Read More
(10)
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Rating: 5 stars
10/21/2007
This is really good. I'll most certainly make this again. Read More
(8)
Rating: 5 stars
11/28/2009
Made this for Thanksgiving gifts. It's WONDERFUL. I used 3 cups white sugar and 1 cup brown sugar and added about 1/4 cup Amaretto which really set off the flavor. Read More
(6)
Rating: 5 stars
09/12/2011
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. Read More
(6)
Rating: 3 stars
04/06/2012
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. Read More
(4)