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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. 

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.

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.



    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.

Nutrition Information:

Yield:

20

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

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!

Cathy Oakes

Monday 23rd of November 2020

OMG!! This pumpkin butter is so delicious & so easy to make - in the crockpot can't be any easier. This would be great friend or elderly gifts for the holidays.

Julie Struble

Monday 19th of October 2020

Amazing recipe-curbs my sweet tooth. I would like to adapt this for friends as a Christmas gift, but they do not use anything artificial (w/ref to s/f syrup). Have you ever done that. It would just be an adjustment to sugar, syrup. Thoughts on accomplishing this?

Kristina Norman

Tuesday 29th of September 2020

OMG! This is sinfully good! I’ve been making multiple loaves of your skinny oat bread for the last two weeks and now I am smearing this pumpkin butter all over it.

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