Recipe by PrairieHarpy

Carb conscious version of pumpkin butter. Recipe inspired by Linda. Tweaked for ease and taste preference.

Ingredients Nutrition


  1. In a medium saucepan, stir together pumpkin, Splenda, syrup, lemon juice, pumpkin pie spice, and salt.
  2. Bring to a boil over medium heat.
  3. Reduce heat to low and allow to simmer for about 45 minutes, stirring well every few minutes.
  4. Make sure all parts of the mixture get exposure to the pan bottom.
  5. Mixture will be thick and somewhat darker toward the end of cooking time.
  6. Serve right away, or stash in a covered container in the refrigerator.
  7. This definitely gets better with each passing day!
  8. Serve along side SF cookies, low carb shortbread, or stir into Yogurt. Endless possibilities!
  9. Per Serving: 29 Cal; 1 g Protein; 0 g Tot Fat; 7 g Carb; 2 g Fiber; 2 g Sugar; 103 mg Sodium.

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