This Zero Point Pumpkin Butter is a keeper! Spread it on toast, biscuits, pancakes, or waffles! I love it mixed overnight oats, yogurt and oatmeal.
Prep Time: 3 minutes
Cook Time: 4 minutes
Additional Time: 4 hours
Total Time: 4 hours 7 minutes
Ingredients
1/2 tsp lemon juice
1 (15 oz.) can 100% pure pumpkin or pumpkin puree from fresh cooked pumpkin
1 cup unsweetened applesauce
1/4 cup sugar free syrup- I use Mrs. Butterworth’s sugar free syrup
1/2 cup zero point brown sugar sweetener-I use Lakanto golden monk fruit sweetener
2 tsp cinnamon
1/2 tsp ground ginger
1 tsp nutmeg
1 tsp vanilla extract
1/2 tsp lemon juice
Instructions
Combine all ingredients in a large saucepan.
Bring to a boil, then reduce the heat to low heat.
Cook for 18-20 minutes, stirring often to ensure the pumpkin doesn’t burn.
Remove from heat.
Let it cool completely before transferring it into a jar or an air tight container and refrigerating.
Pumpkin butter can be stored in the fridge for 2-3 weeks.
Make 20 (2 Tbsp) servings
0 Points® per serving