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Zero Point Pumpkin Butter

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. 

Make 20 (2 Tbsp) servings

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.

Make 20 (2 Tbsp) servings

0 PersonalPoints™ per serving  

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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.

Yield: 20

Zero Point Pumpkin Butter

Zero Point Pumpkin Butter

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.


    Make 20 (2 Tbsp) servings

     0 PersonalPoints™ 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.
    • Smartpoints: GREEN/BLUE/PURLE: Zero Smartpoints per serving

Nutrition Information:

Yield:

20

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

Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information is estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list.

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Carol

Sunday 27th of December 2020

I absolutely love this stuff! I’ve made it many times. As soon as I use up my supply I make another batch! But it got me wondering about making sugar free preserves. I tried converting a regular recipe I found for instant pot, switching the sugar for lakanto, but it crystallized when I put in fridge. Would be great if you could work your magic and give us a great recipe for easy sugar free preserves!

Cathy Oakes

Monday 23rd of November 2020

Hi Lindsay, do you have a recipe for Applr Butter? I'm thinking you've sent it out but I can't find it. The pumpkin butter is so quick & easy, as well as delicious ❤️ - I'd to try to make some apple butter also.

Thanks!

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