Pumpkin butter

“I have this simmering on the stove.It’s going to be great!I used brown sugar splenda & powdered “True Lemon” instead of fresh, and just threw in the spices — added cloves & nutmeg.I also sprinkled over and stirred in about 1/4 tsp. of Xanthan gum powder.It gives things a nice, creamy, buttery ‘mouth feel’ without all those calories.YUM!”

“On impulse, I recently bought a jar of pumpkin butter at a Williams Sonoma jar for $9.95!!Read the ingredients and thought I must look it up on my favorite website, Recipezaar.Found this one, and w/o a doubt it rivals my recent purchase!!!It’s terrific..my Dad is diabetic, so I made it with my homemade applesauce with Splenda, and also used Splenda’s new brown sugar..Very good…Thanks for a great recipe!!!”

“Very tasty spread! I made a half recipe and really enjoyed it. Sweet, but not too sweet. It’s like spreading pumpkin pie on your toast.”

“Very nice and tasted great on my bread machine pumpkin bread. The only thing I did was add 1/4 tsp of salt to bring out the sweetness and used only one tbsp of lemon juice.My husband loved it. Thanks, Carole in Orlando”

“Delicious! I’ve tried other pumpkin butter recipes, but this is my favorite. Easy, too. Love it on a bagel with cream cheese.”

“This was very nice, especially on pumpkin french toast! Next time, though, i would probably add more sugar for a sweeter spread.”

“I think I an going to give this as Thanksgiving presents! So very autumn-y, (is that a word?!) We used this on waffles and pancakes last night, can’t wait to bake some bread and use it on that. I added just a tad more brown sugar and stirred it for the full 45 min. and then let it set overnight in the frig, which seemed to really bring out the flavors. Thanks for sharing!”

“This was very good.Not too sweet, not too spicy; just good pumpkin flavor.”

“Mmm, simple and delicious!You really have to watch the stove, though, and stir pretty frequently.I added a pinch of salt to enhance the flavors a bit.”

“Sorry to say I didn’t really like this at all. I found that the apple flavour overpowered the pumpkin, Not sure whether this was the recipe or my pumpkins were really bland but I wouldn’t make this again.”

“really yummy! i used crushed pineapple with splenda instead of the applesauce and splenda instead of thebrown sugar and it came out very well.”

“this deserves even more than 5 stars! When i found this recipe, i had my doubts. It sounds so odd… But I decided to try it anyway, since it is pumpkin season. Well, it is fantastic. I’m going to make some for all of my various Fall gatherings.”

“I love the flavor: its hard to stop eating. My mom needs potasium, so I took her over some for her morning toast.BRS”

“I made this today to go with my sourdough bread and giving as a gift to a dear special friend, who just turned 93.I think she is going to love this!Thanks for sharing such a great recipe.”

“I love this stuff! I just can’t get enough. I could eat it plain, and my kids (2 1/2 & 1) do! I will be making this again!”

“This was great! I added 1/4 cup Splenda & only used about 1 tbsp lemon juice. Next time I think I’ll boil it on med/high heat because on high I almost scorched the butter! I also used a lite cinnamon applesauce. Very, very good. Thanks! “

“This is the best recipe for Pumpkin Butter i have ever tasted. We Like it on toast,biscuits and pancakes. I added a little extra sugar, well i used Splenda, because I am a Diabetic I also used fresh Pumpkin. Very YUMMY!!!!”

“Very tasty spread! I didn’t have any lemons so I used two tablespoons of concentrated frozen orange juice, and added lemon extract, and that did the trick. And, I didn’t stand by the stove and stir it for 45 minutes, only 10 and that was enough. The mixture was very thick to start with.”

“Yummy!I didn’t think it was as sweet as I expected, but it was very tasty.I loved it on Healthy Waffles #55674. “