Recipe by Alisa Lea
This is my variation of a couple of other recipes I found on the internet. It tastes like fall. Yum!
Top Review by Queen Roachie
I'll review even tho I made changes to the recipe. I didn't have brown sugar substitute or apple juice and wanted to save carbs, so I used sugar free caramel flavored syrup and a drizzle of blackstrap molasses. Threw this all in a small slow cooker all day and it smells so yummy in here. I needed a touch more sweet, probably because of my subs, so I added some erythritol. After this cooked several hours I added some finely chopped pecans for taste and texture. Lol. I know that's a lot of changes, but I wouldn't have thought of this without your base recipe to start so that deserves some stars in my book. Thanks for sharing.
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1⁄2 cup brown sugar substitute (I use Kroger brand)
- 1⁄3 cup apple juice
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon nutmeg
- 1⁄16 teaspoon allspice