A wonderfully simple, yet delicious fruit spread made with pumpkins. It's sweet, lightly spiced and incredibly moreish. Spread over toast, bagels, muffins or anything you fancy.
I made a double batch of this tonight and it was simple and delicious. I did, however, add about double the amount of apple cider. The recipe says to cook and allow to THICKEN, but I felt it was too thick before I even began to cook it. I desired my pumpkin butter to end up about the consistency of apple butter, which is why I added the extra liquid. Just adjust your consistency according to your liking and it will turn out perfectly. I had it on buttered toast and it was divine and perfect for Fall. I have canned it (6 full pint jars with a double recipe) and will be decorating the jars with fabric, labels, and raffia tomorrow for gifts. - 17 Oct 2003 (Review from Allrecipes US | Canada)
Apparently there are questions if pumpkin butter is safe to home can. Check out the page from the University of Georgia Extension Office. - 01 Nov 2006 (Review from Allrecipes US | Canada)
Yummy recipe! Easy to make, but requires a little canning know-how. Mixture is thick so cooking is very splattery. I recommend stirring nearly constantly. Also, I found it very helpful to stir and mix with a wire whisk instead of a spoon. - 29 Nov 2002 (Review from Allrecipes US | Canada)