Zero Point Pumpkin Butter

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.

Make 20 (2 Tbsp) servings

0 Personal Points per serving