Pumpkin Butter

Pumpkin Butter

15 Oz. Canned Pumpkin
½ Cup Water
½ Cup Granulated Splenda (or 24 drops of liquid Sucralose)
1 tsp. Cinnamon
¼ tsp. Cloves
1/8 tsp. Allspice

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


Carb counts with granulated Splenda:

1 Tbsp = 1 carb

Made with liquid sucralose:

1 Tbsp = .5 carb


Note: this is NOT a canning recipe. Keep pumpkin butter refrigerated and use within 6 months.


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