Sweet and savory, this recipe for pumpkin butter is easy to make and adds a seasonal flair to all kinds of recipes.
Holly’s Harvest Highlights
- Flavor: This spiced pumpkin butter has a rich, velvety taste with warm notes of cinnamon and ginger. It is balanced between the subtle tang of apple cider tang and the sweet low-carb brown sugar.
- Skill Level: This pumpkin butter recipe is simple to make, without special techniques needed. Just stir and simmer, so its perfect for beginners or anyone looking for a quick, low-effort fall treat.
Key Ingredients
- Pumpkin: Look for puree instead of pie filling which contains sugar and seasonings. Use leftover pumpkin puree from pies or make your own from fresh pumpkin.
- Sweetener: This recipe is sugar-free, but you could add white or brown sugar instead of the sweetener. Refer to the package label to check carbs for the sweetener you are using.
- Seasonings: Apple cider vinegar provides balance to the sweetener and shouldn’t be omitted. Buy pumpkin pie spice or make your own to have on hand for all your favorite fall recipes.
Pumpkin Spread Swaps
- Low-carb and sugar-free maple syrup is also an excellent switch that adds depth of flavor.
- Add finely chopped toasted pecans, walnuts, or coconut to pumpkin butter for a little crunch.
Spread-Worthy Ideas
- Swirl into Greek yogurt, or spread on toast or low-carb bread for a cozy, fall-inspired breakfast or snack.
- Top cottage cheese pancakes or chaffles as a low-carb alternative to syrup with a rich, spiced twist. Or use as a filling for crepes or low-carb pastries.
- Serve with cheese and nuts on a charcuterie board for a unique sweet-and-savory pairing.
- Dollop on top of ice cream or keto cheesecake will add a seasonal flair to the dessert.
Pumpkin Butter Pro Tips
For best results, keep pumpkin butter in a covered container in the refrigerator for up to two weeks. Freeze in ice cube trays or zippered bags for up to a year.
Low Carb Pumpkin Recipes
Have you tried this Pumpkin Butter recipe? Leave a comment and rating below!
Pumpkin Butter
Make this creamy and sweet pumpkin butter for the perfect fall recipe.
Equipment
Ingredients
- 1 (28 ounce) can pumpkin puree or fresh
- ¾ cup low carb brown sugar replacement such as Swerve
- ⅔ cup water
- 1 tablespoon apple cider vinegar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground ginger
Instructions
- In a medium saucepan stir together the pumpkin puree, sweetener, water, apple cider vinegar, pumpkin pie spice, and ground ginger over medium-low heat.
- Simmer for 30-35 minutes, stirring frequently, until thickened.
- Cool and refrigerate up to 2 weeks.
Notes
- Keep pumpkin butter in an airtight container in the refrigerator for up to two weeks.
- Freeze in a freezer-safe container for up to a year.
Nutrition Information
Calories: 43kcal | Carbohydrates: 9g | Protein: 0.01g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.001g | Sodium: 1mg | Potassium: 2mg | Fiber: 0.03g | Sugar: 8g | Vitamin A: 10IU | Vitamin C: 0.03mg | Calcium: 1mg | Iron: 0.04mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Recipe adapted from Easy Pumpkin Butter
