Pumpkin Butter
 
 
THM:FP, low carb, low fat, sugar free, gluten/egg/dairy/nut free
Author:
Serves: 9 cups
Ingredients
  • 12 c. baked pumpkin flesh
  • 4 tsp. cinnamon
  • 2 tsp. each ginger, salt
  • 2 tsp. molasses
  • 2 tsp. vanilla extract
  • ½ tsp. each chili powder, ground cloves, nutmeg
  • ¼ tsp. THM Pure Stevia Extract Powder
  • -
  • ¼ c. apple cider vinegar
  • 2 T THM Super Sweet Blend (or more, to taste)
Instructions
  1. Cook the first set of ingredients together in a crockpot on high for two hours, stirring occasionally.
  2. Blend the mixture together in a high-powdered blender until smooth (be very careful when blending hot stuff like this and vent your blender as needed; alternately you could try using an immersion blender). Return it to the crockpot. Whisk in the apple cider vinegar and Sweet Blend, then taste and add more cinnamon and/or sweetener if desired. Cook on high (with the crockpot lid left open a crack to let water evaporate) for 3 hours or until the desired consistency is reached, stirring occasionally.
  3. Store the pumpkin butter in the fridge (freezing it would probably work too, but canning pumpkin butter is not recommended because it is often too dense to be heated properly).
  4. Update 5 months later - I just discovered that I still have a jar of this pumpkin butter in my fridge and it's still good, so I guess that tells you how well it keeps.
Notes
I don't know if this would work with canned pumpkin puree or not. I'm pretty sure it would be a lot stronger and thicker - maybe too thick. If you try it, please let me know the results! I think a safer idea would be to buy a pumpkin (preferably a pie pumpkin), bake it in the oven in a big roaster pan (covered) until tender, then scoop the flesh out and use it in this recipe.
Recipe by Briana Thomas at https://www.briana-thomas.com/pumpkin-butter/