Canning alert, people! I read a few reviews that said you canned this great pumpkin butter, but warning -- you shouldn't. Here is the article: http://www.foodinjars.com/2010/10/canning-101-why-pumpkin-butter-cant-be-canned/. But it freezes and stores in fridge very well and lasts a long time.
This is good stuff!!! A ten-star recipe! I just finished canning it and so far have only eaten it with cornbread, but I can't think of anything this would not be good on. Used frozen cooked pumpkin which tends to be a bit thinner, cooked in a 4-quart crockpot for 8 hours on low, then on high for about 2 hours until it was golden brown and nearly thick enough to spread, stirring throughout the cooking time. Got 8 half-pints plus about 1/2 cup. A perfect blend of spices that smells heavenly while cooking. I wouldn't change a thing. Thanks for sharing the recipe!! UPDATE: I just read that home canning of plain pumpkin as well as pumpkin butter is no longer recommended. Please be safe and store this in the fridge or freezer. It really is wonderful stuff!
This is the best recipe for pumpkin butter I have ever tried. Everyone loves it! I used brown sugar, but also took the advice on one of the reviews and added 1/4 tsp allspice, increased cinnamon to 2 tsp, 6 tablespoons fresh lemon juice, and 1/2 tsp maple flavoring. I cooked it on low in the crockpot about 10 hours, then processed it for 40 minutes in a hot water bath. You cannot overcook this! The result was outstanding!
Cooked on low for 10 hours, ran my hand mixer through it to puree everything - perfect!
This is really good. I cut the sugar to 3 c. and added 3 pkgs. of truvia. Increased the spices a bit too. My son ate this on his oatmeal and had 3 bowls. He Loves it. I froze it instead of canning.
Out of lemons and short on lemon juice, subbed some Rose's Lime Juice. Yummy. Cooked in crock pot over night.
I made this recipe last fall and it was absolutely wonderful! I used bottled lemon juice, but that was the only change. It tasted just like autumn. I put this in many small bowls and froze them, pulling out one at a time throughout the next 6+ months. They keep in the fridge for 2-3 weeks (although very few bowls made it that long-we ate them too fast!). This year I'm living in a place where autumn is not as noticeable, so I just bought a pumpkin to make this and help it feel like autumn here!
EEEK! I forgot to rate your recipe. So sorry. I've had pumpkin butter in the past...ick....but found your recipe and it is the best ever! Thank you for sharing! Every one got a pint in their Christmas baskets last year and all loved it. My husband requests it all the time for his pbj sandwiches for work....:) Can't beat that!
I used this recipe and made it on the stove top instead of the crock pot so I only cooked it a few minutes. I used brown sugar and added some apple juice and maple flavoring. I processed them about 6 minutes. The results were so yummy.
I made this yesterday, as it is getting to be fall and I look forward to pumpkin "stuff." I usually buy one of the local farm market brands. No more! This recipe is easy, delicious and inexpensive. Thank you for posting this one!