Pumpkin Butter – a delicious recipe with pumpkin puree, Splenda, sugar, lemon juice, pumpkin pie spice, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium saucepan, stir together pumpkin, Splenda, syrup, lemon juice, pumpkin pie spice, and salt.
2
Bring to a boil over medium heat.
3
Reduce heat to low and allow to simmer for about 45 minutes, stirring well every few minutes.
4
Make sure all parts of the mixture get exposure to the pan bottom.
5
Mixture will be thick and somewhat darker toward the end of cooking time.
6
Serve right away, or stash in a covered container in the refrigerator.
7
This definitely gets better with each passing day!
8
Serve along side SF cookies, low carb shortbread, or stir into Yogurt.
9
Endless possibilities!
10
Per Serving: 29 Cal; 1 g Protein; 0 g Tot Fat; 7 g Carb; 2 g Fiber; 2 g Sugar; 103 mg Sodium.
39
kcal
Calories
10
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 15 ounces pumpkin puree, ⅔ cup Splenda granular, ¼ cup sugar-free maple syrup, try Joseph's, 1 teaspoon lemon juice, and more.
Yes, Pumpkin Butter falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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