Super Easy & Diabetic Friendly Pumpkin Butter

Ok, so this recipe may be a little out of season (at least for me, pumpkin treats are something I usually only eat in the fall and winter) but I found some cans of pumpkin hiding in the back of my pantry and I thought I would make and freeze some pumpkin butter for my dad this weekend…it’s his favorite.  You can use fresh mashed pumpkin instead of canned…one can of pumpkin equals, roughly, about 1 and 3/4 cup of fresh pumpkin.

1 (15 oz) can pumpkin
1/2 cup no sugar added apple cider or apple juice (or water)
1/4 cup Splenda Brown Sugar Mix (or 1/2 cup of Sugar Twin Brown Sugar replacement or regular Splenda for a completely sugar free pumpkin butter)
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
pinch of salt

Place ingredients in a saucepan and stir together.  Bring to a boil; lower heat to a simmer.  Cook, stirring, 15 minutes or until butter has become dark and thick.  Makes about 1 ¾ cups pumpkin butter*.

*The pumpkin butter in the pictures was a triple recipe, three cans of pumpkin and everything else tripled with it!

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1 Response so far »

  1. 1

    Hope said,

    Bookmarked for pumpkin season 🙂


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