Pumpkin Butter Spread

Pumpkin Butter Spread

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I was at Trader Joe’s the other day and grabbing a few things, I saw in one of the isles Pumpkin Butter. I was looking at the ingredients and it wasn’t so bad except for the sugar part. Since I started my keto journey, I removed sugar completely from my life and used other sweeteners like monk fruit.

I go into recipe developer activate mode and took pictures of the ingredients and see if I can make this at home. In just 35 minutes, I created this amazingly delicious pumpkin butter. It is so rich and decadent, you will be surprised this recipe is low carb.

There is actually any butter in it. But like peanut butter, it’s basically just pumpkin in spreadable form. This is great for you if have restrictions or its your food lifestyle.

Pumpkin Butter

INGREDIENTS TO MAKE THIS PUMPKIN BUTTER RECIPE

Many pumpkin spread recipes call for refined sugars such as granulated or brown sugar. To make this pumpkin butter recipe healthy, we kept the ingredient lineup nice and simple. It starts with canned pumpkin puree and ends with a few key seasonings.

  • Pumpkin Puree – (be sure to use pure sugar free canned pumpkin puree (not pumpkin pie filling) or homemade fresh pumpkin puree by roasting your own sugar pumpkins
  • Brown Sugar –  golden monk fruit sweetener or brown Swerve to make your pumpkin spread.
  • Maple Syrup: Lakanto Sugar-free maple syrup to make low carb pumpkin butter or other no sugar maple syrups
  • Apple Cider: it adds balance from the sweetness of the brown sugar and maple syrup
  • Vanilla Extract – adds flavor, balances sweetness and makes this easy pumpkin spread delicious
  • Pure Lemon Juice
  • Cinnamon
  • Pumpkin Pie Spice – you can use your favorite brand or make your own pumpkin spice with a combination of ground cinnamon, ground ginger, ground nutmeg, ground cloves and ground mace.
  • Himalaya Salt: You only need a small pinch of sea salt to perfect the flavor for the best pumpkin butter.

SUBSTITUTING INGREDIENTS IN THIS RECIPE

  • Substitute golden monk fruit sweetener with other sweeteners like coconut sugar
  • Replace the maple syrup with other favorite liquid sweeteners like pure maple syrup or honey
  • Replace apple cider with apple juice or applesauce
  • Add 4 tablespoons of butter for a more creamer butter taste to the recipe

HOW TO MAKE PUMPKIN BUTTER

This one-pot recipe really couldn’t be any easier. All you have to do is throw your ingredients into the pot and let them simmer!

  1. Combine Ingredients: Add all the ingredients to a large pot or saucepan and stir well.
  2. Simmer: Bring the mixture to a boil, then reduce the heat to low or medium-low and simmer for 30-40 minutes, or until thickened (you want it to bubble, but not too much). Stir frequently.
  3. Season to Taste: Give it a taste and add more sweetener or spices, if needed. Remove from heat.
  4. Let it Cool: Once the pumpkin butter is cooled completely, transfer it to a large glass container and store it in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

WHAT WAYS TO USE THE PUMPKIN BUTTER

  • In Coffee: this pumpkin goodness will melt right into your coffee and give it the best pumpkin spice flavor imaginable!
  • On Pancakes: This spread is the perfect pancake topping. I like to stack my pancakes on top of each other with a layer of it in between each one.
  • In Oatmeal: Give your morning bowl of oatmeal a little upgrade by mixing in this homemade pumpkin butter.
  • On Toast or Bagels: For a quick and easy fall breakfast, whip up some toast and top it with your pumpkin butter.

Pumpkin Butter Spread

Recipe by Lucy ChesnaCourse: SpreadsCuisine: keto, gluten free, vegan, american
Servings

16

servings
Prep time

5

minutes
Cooking time

35

minutes
Calories

60

kcal
Total time

40

minutes

In just 35 minutes, I created this amazingly delicious pumpkin butter. It is so rich and decadent, you will be surprised this recipe is low carb.

Ingredients

  • 2 cans pumpkin puree

  • 2/3 cup golden monk fruit sweetener or brown sugar alternative like Swerve

  • 1/4 cup sugar-free maple syrup

  • 1/2 cup apple cider

  • 1/3 cup water

  • 2 teaspoons vanilla extract

  • 1 teaspoon pure lemon juice

  • 1 tablespoon cinnamon

  • 1-2 teaspoons pumpkin pie spice

  • tiny pinch of salt

Directions

  • Combine Ingredients: Add all the ingredients to a large pot or saucepan and stir well.
  • Simmer: Bring the mixture to a boil, then reduce the heat to low or medium-low and simmer for 30-40 minutes, or until thickened (you want it to bubble, but not too much). Stir frequently.
  • Season to Taste: Give it a taste and add more sweetener or spices, if needed. Remove from heat.
  • Let it Cool: Once the pumpkin butter is cooled completely, transfer it to a large glass container and store it in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Notes

  • Calories: 26| Fat: 0 grams| Carbs: 6 grams| Fiber: 1.3 grams| Net Carbs: 4.7 grams= 2 servings of pumpkin butter spread

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