Fantastic. Very fast, very flavorful. Wonderful on a slice of toasted multigrain bread. I upped the allspice to 3/4 tsp and left out the cloves for my second batch because I don't care for cloves. Thanks for a brilliant recipe.
I needed pumpkin butter to use for a dessert recipe and this one was perfect. I loved the spices and that it didn't have tons of sugar. The dark brown sugar gave the pumpkin butter a beautiful darker colour. The only change I made was to cook everything on low on the stove top for 5 or 10 minutes to blend the flavours. Excellent and easy. Thank you, ThatBobbyGirl
This was really good. Tastes like Fall. I might add a little more sugar next time but other than that this was great.
Super easy to make and tastes great!
I thought this was extremely tasty. It is definitely warp speed! I used an entire can of pumpkin and I also added more sugar. I thought it wasn't quite sweet enough, so I simply sprinkle more granulated sugar on the butter once it came out of the microwave. Oh, my butter wasn't bubbling when it came out. The spice/sugar mixture was. Thanks for a keeper!
What delicious fall flavour! I like it best with apple slices. This morning I stirred a generous tablespoon into a mug of coffee and added milk and sugar to make a yummy drink that was something like a pumpkin latte.
I made this for a church social and everyone loved it. I had several requests for recipes. My kids loved it also. I served it with Trader Joes' Old Fashioned Grahams and they were a hit! Thanks
FABULOUS! Just like pumpkin pie, only 10 times healthier! I added extra of all the spices, especially cinnamon. It's a fabulous spread that will be perfect on toast or Graham crackers. So good on a rice cake with cinnamon sprinkled on top. Thanks!
Great!! For those of us that have to watch our sugars, I used splenda in place of the regular sugar and just a teaspoon of molasses. I omitted the water as well. Fantastic on whole wheat pumpkin muffins.
This Pumpkin butter is very good stuff! TBG uses it as a spread & we did too. It was quite tasty, reminiscent of apple butter. But I also served it as a dip with apple slices & those new apple cinnamon graham cracker sticks & that was where, IMO, the pumpkin butter really shone. I brought it to church & everyone really enjoyed it, with several requests for the recipe. As much as I enjoyed it, I may cut back on the sugar & spices next time to let the pumpkin flavor have just a bit more dominance. And I'm thinking I might try very finely chopped crystallized ginger in place of the ground ginger. Thanks for sharing this recipe, Bobbie!