As I was slathering my morning muffin with Pumpkin Butter this morning, I realized that I had not added this simple and delicious recipe for the low carb goodness of this butter to my blog. It simply needs to be shared. If you love the taste of pumpkin pie, this is just for you! This recipe is adapted from one I found on the web and I simply made it low carb and added a few more spices. This is a refrigerator jam, so you do need to eat it within a few months… if it lasts that long! In addition to putting it on toast or muffins, you can mix it with vanilla yogurt (I use Carbmasters) or mixing it with soft cream cheese and whipped topping for a quick pumpkin parfait.

Easy Low Carb Pumpkin Butter

15 oz. Canned Pumpkin
½ Cup Water
½ Cup Granulated Splenda or Ideal sugar (or 24 drops of liquid Sucralose)
1 tablespoon Cinnamon
1 tsp. Cloves
1/4 tsp. Allspice
1 teaspoon Pumpkin Pie spice

Put canned pumpkin into a sauce pan over medium heat. Add sweetener to water and stir into pumpkin. Add spices and cook for ten minutes stirring often.

Let cool, then spoon into a canning jar, put on lid and store in the refrigerator.

Makes about 30 servings – 1 tablespoon each

Nutrition Info (with Splenda)
Calories 6.7  Net Carbs 1.5 g  Protein .2 g

(with liquid Sucralose and/or sugar alcohol)
Calories 6.7  Net Carbs 1 g  Protein .2 g

Tip: This is a refrigerator butter. Keep pumpkin butter refrigerated and use within 6 months.