By ThatBobbieGirl on February 09, 2003
Photo by Lalaloula
Photo by Lalaloula
"Warp-Speed because you make it in the microwave - no all-day cooking for this spicy-sweet spread! My kids like to put it on their toast, and pretend they're having pumpkin pie for breakfast! It does taste like pumpkin pie filling, and makes a wonderful hostess gift. Make sure your recipient puts this right into the refrigerator! NOTE: Don't try to "home can" this. It's hard to get the dense-textured pumpkin hot enough in the center to assure it has processed properly, and from what I've seen, the USDA recommends against it. Just make a small batch up when you want to give someone a treat! Microwave times are approximate, as ovens vary."
Serving Size: 1 (31 g)
Servings Per Recipe: 16
"wow! just made this - only a third. i used 1/2 cup of pumpkin, 3 tablespoons of splenda, 2 tbs water, and 1/2 tsp of pumpkin pie spice. then i microwaved all of that for 2 minutes and its perfect! thanks!!!"
"Wow, this is incredible! So delicious! We dont have pumpkin butter in Germany but I was intrigued by your recipe and decided to try it. Boy am I glad I did. On its own I find it a tad too sweet but mixed with cream cheese its divine.
THANK YOU SO MUCH for sharing this keeper with us!"
"Wow! This is delicious! I followed the recipe exactly except I did omit the white sugar and it came out perfectly. I spread it over gluten free pumpkin pancakes and mixed a tsp into my coffee as another reviewer suggested. I will certainly be making this again and love the idea of giving it as gifts! Thank you!"
"Delicious! Very quick and easy. It has just the right amount of spice. I was afriad it would be too spicy, but I love it. I made it exactly as the directions stated, and it turned out great. Not sure why others needed to omit the water. Mine turned out wonderful. I made this on Thanksgiving morning for breakfast. We ate it with pumpkin bread. I have tried another pumpkin butter recipe that is pumpkin mixed with butter and a few other ingredients. I like this better. I'm glad I found this recipe. I like apple butter so I was sure I'd like this. I will be taking it to my family's thanksgiving dinner and see how they all like it. Thanks so much for the recipe."
"OH MY GOODNESS! This stuff is delcious! I've never had pumpkin butter before, but I had some extra canned pumpkin so I decided to try it out. This is amazing and so easy to throw together. I just finished making it and the whole house smells like Fall. :) Thanks so much for the great recipe."
"This is my FAVORITE recipe for pumpkin butter. I started making this last year when I decided to cut back on my beloved (high fat and calorie) peanut butter. I spread this nice and THICK on a piece of toast and eat it for breakfast every morning, and I never get tired of it. I make mine slightly spicier than the recipe by rounding the little teaspoonsful instead of scraping them flat. Delicious stuff."
"I tried this recipe just to use up some left over canned pumpkin. It is luscious! I halved the recipe and decreased the microwave time by a few minutes. It's very sweet, so I may cut the sugar a bit next time."
"I am just finishing up our first batch, and thought this was great. It was my first time trying pumpkin butter. I did double the sugars, because I like things sweet. When I microwaved the sugar and water by the directions, it made hard candy because I had halved the water to make up for the extra moisture in the pumpkin puree I used. It all dissolved fine when I cooked it in the puree in the next step and stirred it well. I will make this again, it is delicious with butter on multigrain toast. My children like it, too. Thank you for the speedy recipe!"
"Yum! I actually made this on the stove instead of the microwave, but it was still very quick and easy to make. I also did not have allspice, so I just increased the cinnamon, nutmeg, and cloves by quite a bit instead (I like lots of spice, so I added more than the recipe calls for too). This is the first time I've had pumpkin butter, and I can guarantee it won't be the last! :)"
"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!"
"Made this as a gift and got lots of raves. Very fast and easy. I had some pumpkin pie spice open so I used 1 1/2 tsp of that plus the cloves."
"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!"