Green Jay Gourmet Pumpkin Butter 19 Ounces - All-Natural, Gluten-Free Fruit Spread - Pumpkin Spread with Pumpkins & Spices - Gourmet Fruit Butter - No Corn Syrup, Preservatives or Trans-Fats

Taste good!

We just got our shipment of Monkey Butter (it was shipped to us, and carefully wrapped. No leakage) 20 minutes later and we have eaten 1/2 a jar! We keep finding different ways to eat it. We ate it by spoon, put on crackers, put on bread, and tried it on ice cream! It is so good! It's got a nice sweet taste without too many calories, or loaded with "additional sugar". I would put it oatmeal or over some kind of cereal to kick it up a notch. A tablespoon- (mine is heaping lol) has something like 7 carbs and 8 sugars. All natural ingredients. You can definitely smell the banana first, then pineapple. I'm sure it will be gone by tomorrow! I'm ready to order it again- definitely going to start a subscribe and save. I definitely am going to try a new kind of butter. I'm not a huge pumpkin lover but I have a feeling that the pumpkin butter would be just right! Peach too. I also like something a little sweet at night. My choices have been raising my blood sugar, but I feel if I eat it like a normal human being- a little bit- will go a long way and I'll keep my blood sugar steady.

Tastes great! Happy with this jar of pumpkin butter🙂 in my pumpkin square cake.

This is cherry butter is delish!!!!! It is soooo good on homemade sourdough bread. Love it!

Tried it for the first time. Cheese, crackers, monkey butter --> Pretty darn good, I may alternate with my usual pepper jelly or honey mustard approach (I like spicy sweet too), but still tastes good and adds a nice fruity contrast and good texture to the end result without interfering with the salty / sharp cheese or the simple crunch of a cracker - and it's much easier and requires less prep than using apple slices or the like. So that's a win. Peanut butter and monkey butter --> not bad. The pineapple and texture gives the sandwich sweetness and a slightly different experience than the usual jelly / jam / preserves... will depend on the kid and their texture reactions probably. That's a good enough / could turn into a preferred way to go - so also a win. Cooking with it? I'm still experimenting. Not bad with chicken stirfry for a bit of sweetness added to a sauce (not sure I wouldn't just say add pineapple straight though - the banana and spread-ability didn't really add anything and personally chunks / bursts of sweetness in my savory dishes are something I like, while this is lost more in the mix.) Need more experimenting there... haven't found a great place for it yet. Instead of Icing? Actually that works pretty well - depends on what kind of cake you're doing of course, but as a contrast to Carrot Cake (and without dairy / cream cheese) it really works. Peanutbutter cake (a new thing to me) goes well with it too predictably. It's not as sweet as pure icing and it doesn't have the strength of flavor (in my opinion) to replace chocolate or fudge icing (usually you want the extra chocolate flavor there as part of the balance) but if you want things to appear a little healthier than the usual butter cream / store spread / etc - it can really work. A win there too - though more exploring necessary. I think it might be too much to add to banana bread cupcakes but.... maybe? We'll see!