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. 

Servings: Make 20 (2 Tbsp) servings

GREEN/BLUE/PURLE: Zero Smartpoints per serving 

What ingredients do I need to make this Zero Point Pumpkin Butter?

• 100% pure canned pumpkin or pumpkin puree from fresh cooked pumpkin
• Unsweetened applesauce
• Sugar free syrup– I use Mrs. Butterworth’s sugar free syrup 
• Zero point brown sugar sweetener-I use Lakanto golden monk fruit sweetener . You could also use Sukrin Gold or Swerve brown sugar 
• Cinnamon-I use Great Value which is Walmart’s brand. Premium spice blends can be a bit concentrated and therefore could cause a strong overpowering taste. Feel free to adjust according to your taste preference.
• Ground ginger-I use Great Value which is Walmart’s brand. Premium spice blends can be a bit concentrated and therefore could cause a strong overpowering taste. Feel free to adjust according to your taste preference.
• Nutmeg-I use Great Value which is Walmart’s brand. Premium spice blends can be a bit concentrated and therefore could cause a strong overpowering taste. Feel free to adjust according to your taste preference.
• Vanilla extract
• Lemon juice

What do I use this Zero Point Pumpkin Butter on?

Spread it on toast, biscuits, pancakes, or waffles!

I love adding it to my overnight oats, yogurt and hot oatmeal. It can also be used as a dip for graham crackers, pretzels. or fresh fruit.

How do I make this Zero Point Pumpkin Butter?

You can either make it on the stove top, in a slow cooker, or an instant pot.

Here are the visual directions for cooking it in the slow cooker:

Combine all ingredients in slow cooker. Stir to mix well. 

Cook with the lid cracked open. This will allow for the steam to be released-and for excessive liquid to evaporate.

Cook on high for 2 hours, stirring a few times throughout to prevent burning.

Remove lid and continue to cook on high for another 1-2 hours or until pumpkin butter has reached desired consistency.

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.

Ingredients: 

• 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

Stove Top Directions:

1. Combine all ingredients in a large saucepan.
2. Bring to a boil, then reduce the heat to low heat.
3. Cook for 18-20 minutes, stirring often to ensure the pumpkin doesn’t burn. 
4. Remove from heat. 
5. Let it cool completely before transferring it into a jar or an air tight container and refrigerating.
6. Pumpkin butter can be stored in the fridge for 2-3 weeks.

Slow Cooker Directions:

1. Combine all ingredients in slow cooker. Stir to mix well. 
2. Cook with the lid cracked open. This will allow for the steam to be released-and for excessive liquid to evaporate.
3. Cook on high for 2 hours, stirring often to ensure the pumpkin doesn’t burn. 
4. Remove lid and continue to cook on high for another 1-2 hours or until pumpkin butter has reached desired consistency.
5. Let it cool completely before transferring it into a jar or an air tight container and refrigerating.
6. Pumpkin butter can be stored in the fridge for 2-3 weeks.

Instant Pot Directions:

1. Combine all ingredients except for the vanilla extract in the instant pot. 
2. Stir well to combine and scrape down the sides.
3. Place the lid back on securely, be sure pressure valve is closed, and cook on high pressure for 4 minutes.
4. Slowly release the steam, and remove the lid.
5. Stir in vanilla extract. Mix until well combined. Turn off instant pot. 
6. Let it cool completely before transferring it into a jar or an air tight container and refrigerating.
7. Pumpkin butter can be stored in the fridge for 2-3 weeks.

Servings: Make 20 (2 Tbsp) servings

GREEN/BLUE/PURLE: Zero Smartpoints per serving 

Note:  Spice brands can vary in taste. I use Great Value which is Walmart’s brand. Premium spice blends can be a bit concentrated and therefore could cause a strong overpowering taste. Feel free to adjust according to your taste preference.

Continue to Content

Yield: 20

Zero Point Pumpkin Butter

Print

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.

Author: thepounddropper.com

Prep Time 3 minutes

Cook Time 4 minutes

Additional Time 4 hours

Total Time 4 hours 7 minutes

Ingredients

• 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

Stove Top Directions:

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.

Slow Cooker Directions:

Combine all ingredients in slow cooker. Stir to mix well. 
Cook with the lid cracked open. This will allow for the steam to be released-and for excessive liquid to evaporate.
Cook on high for 2 hours, stirring often to ensure the pumpkin doesn’t burn. 
Remove lid and continue to cook on high for another 2 hours or until pumpkin butter has reached desired consistency.
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.


Instant Pot Directions:

Combine all ingredients except for the vanilla extract in the instant pot. 
Stir well to combine and scrape down the sides.
Place the lid back on securely, be sure pressure valve is closed, and cook on high pressure for 4 minutes.
Slowly release the steam, and remove the lid.
Stir in vanilla extract. Mix until well combined. Turn off instant pot. 
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.



Servings: Make 20 (2 Tbsp) servings

GREEN/BLUE/PURLE: Zero Smartpoints per serving 

Notes

• Spice brands can vary in taste. I use Great Value which is Walmart's brand. Premium spice blends can be a bit concentrated and therefore could cause a strong overpowering taste. Feel free to adjust according to your taste preference.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Simply Organic Ginger Root Ground Certified Organic, 1.64-Ounce Container
• 
  Crock-Pot SCCPVL610-S-A 6-Quart Cook & Carry Programmable Slow Cooker with Digital Timer, Stainless Steel
• 
  Instant Pot Ultra 6 Qt 10-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Cake Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer
• 
  McCormick All Natural Pure Vanilla Extract, 4 fl oz
• 
  Badia - Ground Nutmeg - 16 oz.
• 
  McCormick Ground Cinnamon, 7.12 oz
• 
  Sukrin Gold - The Natural Brown Sugar Alternative - 1.1 lb Bag (Single)
• 
  Lakanto Monkfruit Sweetener

Nutrition Information:

Yield:

20
Amount Per Serving: Calories: 15Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 8gNet Carbohydrates: 7gFiber: 1gSugar: 3gProtein: 0g