Velvety smooth and a whole lot of fabulous!

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PUMPKIN BUTTER

So smooth, full of pumpkin and spice flavor and no-sugar-added…how can you go wrong?!

Stir into your Greek-style yogurt, or whip with fat free cream cheese for a fabulous apple dip – drop a spoonful into your protein shake or on a crepe…wow!

Takes awhile to cook down, but the results are soooooo worth it!

~~~~

 

 

One 15-ounce can 100% pure pumpkin puree

2/3 cup Splenda Granular

1/4 cup sugar free maple pancake syrup OR 1/4 cup Whey Low Gold

1 teaspoon lemon juice

1/4 teaspoon cinnamon

1/8 teaspoon cloves

Dash freshly grated nutmeg

Pinch of salt

In a medium saucepan, over medium heat, combine the pumpkin, Splenda, syrup or Gold, lemon juice, cinnamon, cloves, nutmeg, and salt.  Bring to a boil, stirring frequently.

Reduce heat to low, and allow to cook – stirring frequently – for 1 hour, or until thick and dark.  Store in an airtight container in the refrigerator.  Serving size is 2 tablespoons.

Per Serving: Calories 29; Protein 1 g; Fat 0 g; Carbs 7 g; Sugar 2 g; Sodium 103 mg

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15 Comments Add yours

  1. stephchows says:

    I’ve made similar pumpkin butters before and love the flavor that comes out of it! This looks great!

  2. Annette says:

    I just found your website (thru obesityhelp.com, I think) and you are a genius! I can’t wait to try your recipes. If you ever write a cookbook, I want one! I do have a couple questions. In the recipes for cookies, breads, etc., would it work to use whole wheat flour in place of regular? And about sugar free chocolate. The kinds I find all have sugar alcohols in them, which I cannot do. Do you get sf choc. without the alcohols?

    Annette

    1. Linda says:

      Whole wheat will work…the end product won’t be as fluffy-light or tender, but it will definitely be nutty-good!

      I have found a chocolate that uses the Whey Low and it’s great…Vere . It’s pricey, but for as much as we use, it’s worth it.

      If all else fails I use the Ghirardelli 70% cacao bar. It does have some sugar, but for chunks of it in the tea bread for instance, it works wonderfully and won’t make you dump.

  3. Amy says:

    Linda…this is by far my very favorite recipe of yours, and I have a lot of favorites! I love this recipe and make it regularly. I LOVE it. My favorite way to serve it is with some greek yogurt and homemade applesauce. It is heavenly and just the essence of fall to me. I have also used it as a top layer on cheesecake made with a gingersnap crust and it was fabulous! I was so happy to see this recipe on your blog!

  4. konnie says:

    change the name. its mis leading this is not sugar free and anyone on the
    atkins or a diabetic diet should not eat this.

    1. Linda says:

      You are right…I changed it to no-sugar-added. But in the Weight Loss Surgery lifestyle – and we eat virtually no sugar – this is a wonderful condiment. We do a modified “Atkins/South Beach/Diabetic” diet and this is fine for us.
      Thank you for your observation.

  5. nagymom says:

    I’m diet and oral medicine controlled diabetic and I WILL make and enjoy this! What’s wrong with 7 grams of carbs, 2 g of sugar and 29 calories?! That’s wonderful! In fact I plan to make and can some for gifts.
    Thanks for sharing this wonderful recipe.

  6. Susan says:

    I will be doing this today! let’s see how it will turn out 🙂 can’t wait!!

    Thanks for the recipe!!

  7. Susan says:

    Just wanted to add:

    Why does this recipe have more Carbs than another ‘Pumpkin butter’ recipe I read? THIS ONE IS HEALTHIER! I really dont want to put in the link of the recipe because its a blog. Should I consider this one fully correct? here is the recipe:

    1 15-oz can pumpkin puree

    1/2 cup agave syrup or honey

    1 Tbsp Pure Maple Syrup

    1/2 tsp Pure Vanilla Extract

    1 tsp Cinnamon

    3/4 tsp Pumpkin Pie Spice*

    Pinch of salt

    Makes about 2 cups ~ 32 Tablespoons

    Nutritional information per 1 Tbsp serving:

    Calories 26.6, Total Fat 0.1 g, Saturated Fat 0.0 g, Cholesterol 0.0 mg, Sodium 1.3 mg, Potassium 1.3 mg, Total Carbohydrate 6.4 g, Dietary Fiber 1.3 g, Sugars 5.1 g, Protein 0.5 g

    1. Linda says:

      My stats are for 2 tablespoons…this one is 1 T.

      Had me worried there for a minute, doll!! (I’m always scared my recipe-stats-figure-outer-program stopped working!)

  8. AmyMichelle says:

    Linda!

    I went to the farmers market this past Saturday bought two pie pumpkins. We have not been able to purchase pumpkin puree for almost a year now in the midwest. I cooked and pureed my pumpkins and yesterday made a pumpkin cheesecake and this morning made your pumpkin butter. All I have to say is O.M.G. As always, you rock!

    AmyMichelle (from BE)

    1. Linda says:

      Thanks, Honeykins!! So good to hear from you. Sounds like everything is going well. You sure look fabulous!!

  9. Judy/Queen says:

    Better late than never, right? I just made this for the first time. I used a pulp from a fresh pumpkin I had baked. I am SO VERY IN LOVE with this. I used it as a dip with dehydrated apple chips that I made this year. This could be addictive…just sayin’.

    1. Linda says:

      I’m so glad you finally tried it!! (Ha. I have recipes saved from YEARS ago that I’ve yet to make!) It’s a keeper that’s for sure!

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