Pumpkin Pie Butter (or syrup)

Pumpkin Pie Butter (or syrup)

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  • Posted: August 26, 2018 16:00

    AutoModerator

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  • Posted: August 26, 2018 16:00

    jenfers

    1/3 cup pumpkin puree 2/3 cup powdered erythritol 1 1/2 cups water 1/2 to 1 Tbsp liquid stevia (to taste) 1 1/2 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 1/4 tsp allspice Mix all ingredients in saucepan and bring to a boil. Reduce heat to medium (mixture should continue to boil), and simmer until reduced by about half and syrup can coat the back of a spoon, about 20-25 minutes. Stir frequently to avoid burning. Makes about 10 fluid ounces, or 20 tablespoons of syrup. It will thicken when refrigerated, almost like the consistency of apple butter. Leave it that way if you want to use it like a spread, or add a touch of water or HWC if you want it to stay thinner straight from the fridge. Or, leave it thick but zap it a few seconds in the microwave for when you want it thinner. Nutrition (1 Tbsp serving): Calories - 2.2 Fat - 0.0 Carb - 0.6 Fiber - 0.2 Protein - 0.0 My favorite uses so far are drizzled over ice cream - Halo Top oatmeal cookie is a good one for this, and mixed into peanut or almond butter (shown in photo). Also spread over toast as pumpkin butter, even better if you combine it with cream cheese. Or just with a spoon.... Edit: formatting
  • Posted: August 26, 2018 16:00

    splendid_serendipity

    This sounds delicious! I can't wait to try it.
  • Posted: August 26, 2018 16:00

    PippaPrue

    I wonder what it would be like in coffee, have you tried?
  • Posted: August 26, 2018 16:00

    ketoba

    Sorry, how many calories is it?!