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Rating: 5 stars 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. Thumb Up Helpful (735)

Rating: 4 stars Apparently there are questions if pumpkin butter is safe to home can. Check out the page from the University of Georgia Extension Office. Thumb Up Helpful (480)

Rating: 5 stars 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. Thumb Up Helpful (385)

Rating: 5 stars Absolutly wonderful! I used canned organic pumpkin, pumpkin pie spice and *no* added sugar except for a drizzle (about 1tablespoon) of real maple syrup and a few shakes of stevia powder (a natural safe sweetner); it came out sweet enough...I can't imagine adding the 1.5 cups of sugar the recipe calls for, totally un-needed. I did use about 1 cup of apple juice rather than the 3/4 C recommended as I like it a bit less thick. Put it in my crockpot and then canned after hot water bath. Would totally recommend to anyone, completely yummy and super easy to make. We love it on toast and on whole wheat buttermilk pancakes instead of maple syrup for a nice change and less sugar. Thumb Up Helpful (299)

Rating: 5 stars This is a wonderful recipe! I doubled the batch and used my crockpot instead of the stove. I also used fresh pumpkin and pureed it in my food processor. The result was some beautiful and tasty gifts for my family and friends. Will definitely be making more soon! Thumb Up Helpful (208)

Rating: 5 stars 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 canner. If you freeze this it will be fine. Thumb Up Helpful (194)

Rating: 5 stars We love this recipe! Our son has a peanut allergie. We had to look for a repacement for pbj sandwhiches most kids eat. Our son loves pumpkin sandwhiches. He takes them to school with him. We put it on buttered toast, mix into a vanilla shake and make a pumpkin shake! Mix into 1/2 gallon of vanilla ice cream and refreeze and make pumpkin ice cream. Use as spreads for snack breads, Or fillings inbetween cake layers and frost cake with whipping cream Or cream cheese frosting. Poke a hole in cup cakes and use this as a filling. Thumb Up Helpful (173)

Rating: 4 stars This is a great recipe my daughter made it for 4-H. We made canned and fresh pumpkin that we cooked down. The only compaint she received was that it was too sweet. It is a little on the sweet side....the next time we make it we will reduce the sugar. Thumb Up Helpful (170)

Rating: 5 stars Ok, first off, I experimented with a few things and the results were good lessons learned. I used 1 cup of light brown sugar instead, I like it better and it suited my taste. If you take the innards of the pumpkin and puree it in a blender, the recipe is great the way it is since the pumpkin balances out the ginger. For my next batch; however, I boiled the pumpkin meat and then pureed it, thus taking some of the taste away, and with this I found that the amount of ginger was too much. The taste was a little over powering. To resolve this, I just halved the ginger, but then again I spice to taste so there is a little more of the other spices in there too. All in all, I am very pleased with this recipe and intend on using it again. Thumb Up Helpful (120)