Prep 2 mins
Cook 45 mins
This is my variation of a couple of other recipes I found on the internet. It tastes like fall. Yum!
- 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
- Combine all ingredients in a saucepan over medium heat. Once it starts to bubble, turn the heat down to low and simmer for about 45 minutes, stirring frequently. Store in an air tight container and refrigerate.
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.