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My review
Pumpkin Butter I
Eleanor Johnson
"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. Originally submitted to ThanksgivingRecipe.com."
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Ingredients
servings 313 calsOriginal recipe yields 5 servings (5 - 1/2 pint jars)
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 313 calories; 0.8 g fat; 79.1 g carbohydrates; 2 g protein; 0 mg cholesterol; 393 mg sodium. Full nutrition
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Read all reviews 98117 Ratings
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Most helpful positive review
11/10/2007
This is fabulous but DON'T can it! It's unsafe to do so. A water bath cannot get the core of the sauce hot enough to be safe to can. Only cubed pumpkin should be canned and only in a pressure ca...
Most helpful critical review
1/1/2011
Waaay too much ginger, if you follow the recipe as is. I used 1/2 of what it called for, and I still thought it was too much. Otherwise, the recipe was okay. I don't know if I will try making it...
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11/10/2007
This is fabulous but DON'T can it! It's unsafe to do so. A water bath cannot get the core of the sauce hot enough to be safe to can. Only cubed pumpkin should be canned and only in a pressure ca...
1/8/2005
I made this over the Christmas holiday season and gave some as gifts. I did double the recipe and tweaked the spices to suit my taste. (I used pumpkin pie spice and only a little bit of ginger.)...
12/15/2004
I wanted to try this because I bought a jar of Pumpkin Pecan Butter at Williams Sanoma and loved it. My husband really loved it and wanted more. I made a double batch of this and we liked it as ...
11/7/2001
I just made this recipe to serve with warm bread and give as guest gifts for a huge party I recently had. Not only was it the first to go, but everyone has asked me for the recipe. Everyone abso...
12/29/2005
I added 1/2 cup brown sugar and used pumpkin pie spice instead of the separate spices, plus a bit less than 1/2 tsp of cloves. So very delicious with vanilla ice cream...
1/1/2011
Waaay too much ginger, if you follow the recipe as is. I used 1/2 of what it called for, and I still thought it was too much. Otherwise, the recipe was okay. I don't know if I will try making it...
9/21/2006
This is great! I got five 1/2 pints out of my batch. It's like spreadable pumpkin pie, but sweeter! I had added the 1/2 c brown sugar along with the 1 1/2 c white sugar. I'm spreading it on Gran...