Autumn Gold Pumpkin Butter No Sugar Added

What could be better than a spoonful of creamy pumpkin butter sprinkled with chopped pecans?  The answer is, slow cooked pumpkin butter with no sugar added.

Once again, my slow cooker brings me great joy.  I usually make pumpkin butter in a pan on the stove.  This year I decided to give the slow cooker a shot at it.  Wow, was I pleased.  Not only did it put out a substantial quantity of tasty pumpkin butter… it made my house smell divine for 4 hours.  The spicy aroma lingered for the rest of the day, giving my home all the cozy feelings of Autumn.

All you need is a slow cooker!

The luscious ingredients being stirred into the slow cooker to later form a delectable cauldron of pumpkiny sin...

Ingredients

4 cans 100% pumpkin puree
2 cups Splenda granular
1 cup sugar free pancake syrup
juice of 1 lemon
2 tsp pumpkin pie spice

Directions

  • Stir together all ingredients in slow cooker / crock pot.
  • It is wise to squeeze the lemon into a separate bowl first so that you can easily remove errant seeds with a fork.
  • Cook on low for about 4 hours, stirring and scraping sides once every 30 minutes or so.
  • When you have achieved a thick and smooth texture you’re happy with, move the contents to a storage container and refrigerate.

While it is delicious right out of the pot, I prefer to refrigerate it for about a day before serving.  You can use it as a dip for ginger spiced cookies or graham crackers.  Adorn it with chopped nuts and fat free whipped cream.  Top pie or cake with it.  Personally, my favorite way to eat it is naked from a spoon or stirred into Greek yogurt.  This recipe makes a substantial amount, so you can try it every which way your heart desires.

Doesn't this make you want to just slam your face into the pot?

Doesn't this make you want to just slam your face into the pot?

I used two 15 ounce cans of 100% pumpkin puree.  DO NOT use the pumpkin pie filling that is often stocked next to the puree.  If you use homemade pumpkin puree, you will need about 7 cups.  For the syrup, I used Safeway brand sugar free breakfast syrup.  Any sugar free syrup will probably work.  Maple syrup wannabes are recommended.  I lightly squeezed the juice out of the lemon into a bowl before adding it to the slow cooker.  This makes it easier to sift out errant seeds with a fork.  Next time, I will probably add more pumpkin pie spice.  For most people, 2 teaspoons is probably sufficient.  I like my fall foods very spicy.

Autumn Gold!

Autumn Gold!

Pumpkin Butter

Happy noshing!

Find this recipe in my SparkRecipes recipe box.

It took one 4 cup container and one 3 1/8 cup container to store the full recipe, give or take the samples I stole along the way!  I would say it yields about 7 1/4 cups total.  I calculated for 1/4 cup serving size to get the Spark nutritional info.

Comments

  1. I love using the slow cooker so this sounds like a great recipe. Thanks for sharing.

  2. I hope you enjoy it. :)

  3. I am going to have to try this one, I have never had pumkin butter before. Saw a great recipe the other day for pear butter, haven’t had that either.

  4. You can probably use whatever sugar sub you desire, or just swap out with real sugar and maple syrup if you want full throttle. :)

  5. Kelly and I are going to try this recipe. Sounds yummy!

  6. Cool ! If you do, send me a pic and I’ll put it in the gallery. :)

  7. AWESOME YUM!

  8. stantheman says:

    Wow……..You are geting to be a real live internet guru. I should give you one of my ultra trick sausage or ceasers salad recepies to add to your site.

    Stanstheman

  9. Thinkglobalfuture says:

    Like all classic recipes, this is simple, delicious naked (the pumpkin butter not… hummm… never mind) and an inspirational jump off point. I can’t wait to make a batch for the inlaws – take the crock pot over – lift the lid, the seductive aromas wafting to all corners – watch the admiring crowds gather… with a plate of toasted pecan bread on the side. Or stuffed in apples for baking… or mini Baked Alaskas on Pecan shortbread cookies… or… (splort!) Sorry, my brain just es-ploaded from all the great dishes with Autumn Gold. Ooops! While coming up with all these great uses, I’ve eaten the whole batch with a soup spoon. yum!

  10. Wow.. I’m flattered. I had to look twice to make sure you were talking about MY recipe. :)

  11. this recipe sounds yummy – just had some greek yogurt for b-fast.

  12. . . .11 PM is not the time to start reading your recipes. Hope my dreams do not have extra calories.

  13. This sounds yummy! Can’t wait to make it!

  14. Cool, let me know how it turns out. Take a photo if you want, and I’ll post it to the gallery. :) This one wasn’t as dense as the LF recipe I make on the stove, but I think it would have been had I let it simmer for another hour or two. Was perfect the way it was, though, since I tend to stir it into stuff more than use as spread.

  15. Wow great cooking ideas here. I will check back often.

Trackbacks

  1. […] resort to the trusty sugar free pancake syrup you have in your kitchen already if you made my Autumn Gold Pumpkin Butter recipe.  Neither myself or my husband have ever seen the need for any sugar or syrupy topping. […]

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