I love pumpkin butter… I admit it. It is pictured here with my Hazelnut Crackers. I love it in my grilled cheese sandwich (with low-carb bread of course and manchego goat cheese – to die for really!) I love it on crackers spread with soft goat cheese or even cream cheese. It helps to make a fantastic pumpkin pie (just substitute 1/2 of your pumpkin puree and follow the recipe as written.) It can create interest to just about anything you eat it can even be combined with nuts to make Pumpkin Pie Granola. Oh my! Did I mention Spiced Pumpkin Chocolate Bark?! Uh oh!
- Serves: 12
- Calories: 39
- Fat: 2.5
- Carbohydrates: 5.6
- Fiber: 3.4
- Protein: .5
- 15 oz canned unsweetened pumpkin puree
- 2 tbsp coconut oil
- 2 tbsp Lakanto® brown sugar substitute
- 1 pinch pure stevia (20 drops of liquid)
- 2 tsp cinnamon
- ¾ tsp ginger
- ¼ tsp cloves
- ¼ tsp chili powder
- Pinch of salt
- 1 tbsp lemon juice
- 2 tsp vanilla
- ½ tsp maple extract (optional)
- Combine pumpkin, coconut oil, xylitol, stevia, spices and salt in a medium sauce pan over medium heat. Bring to a boil then reduce heat and cook while stirring to prevent scorching on the bottom. Continue to cook until it darkens in color and becomes thick; about 15-20 minutes.
- Stir in the lemon juice, remove from heat and allow it to cool until room temperature then stir in vanilla and maple extracts. Adjust sweetness by adding more stevia if desired. Refrigerate until ready to use or for up to 2 weeks. May be frozen for up to 6 months. Makes 1 ½ cups of 2 tbsp per serving.
SugarOH = 2g
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