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5 from 1 vote

Pumpkin Butter

This is a sweet pumpkin spread that tastes like the filling of a pumpkin pie. Use it on waffles, pancakes, keto bread crostini, crepes, or anything you like!
Course condiment
Cuisine American
Keyword condiment, dairy-free, egg-free, nightshade-free, nut-free, pumpkin, spread
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 12
Calories 17kcal
Author Jenny Ross

Ingredients

  • 15 ounce can pumpkin
  • 1/2 cup monk fruit golden
  • 2 tablespoons butter or butter flavored coconut oil
  • 1/8 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • pinch ground cloves

Instructions

  • Preheat the oven to 350ºF. Stir all ingredients together, then spread in an 8x8 inch glass baking dish. Bake for 1 hour, or until thickened, and caramelized, stirring every 15 minutes. It should be thick and spreadable. Allow it to cool and store in the refrigerator for up to two weeks or freezer for several months.

Nutrition

Calories: 17kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 71IU