Best 4 Pumpkin Butter With Splenda Recipes
Pumpkin butter is a delicious and versatile fall treat that can be enjoyed in many ways. Whether you spread it on toast, use it as a filling for pies and cakes, or simply eat it by the spoonful, pumpkin butter is sure to please. This article provides you with two easy-to-follow recipes for making pumpkin butter at home, one with sugar and one with Splenda. Both recipes are simple to make and require just a few ingredients. The traditional recipe uses sugar to sweeten the pumpkin butter, while the Splenda recipe uses a no-calorie sweetener. This makes the Splenda recipe a great option for people who are watching their sugar intake or who have diabetes. No matter which recipe you choose, you're sure to enjoy this delicious and festive fall treat.
Check out the recipes below so you can choose the best recipe for yourself!
AMISH PUMPKIN BUTTER RECIPE (WITH CANNING INSTRUCTIONS)
Provided by Elise New
Number Of Ingredients 4
Steps:
- Stir ingredients together in a 4 quart of larger pan
- Heat over low or medium-low heat
- Continue cooking until pumpkin butter is thick and deep brown.
- Ladle into clean jars and seal
Nutrition Facts : ServingSize 1/4 cup, Calories 84 calories, Sugar 17.7 g, Sodium 3.6 mg, Fat 0.3 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 21.2 g, Fiber 1.9 g, Protein 0.7 g, Cholesterol 0 mg
PUMPKIN BUTTER WITH SPLENDA
Make and share this Pumpkin Butter With Splenda recipe from Food.com.
Provided by Jewls4
Categories Canning
Time 2h30m
Yield 9-10 1/2 pints
Number Of Ingredients 4
Steps:
- In 3 quart sauce pan, combine all ingredients; mix well.
- Place over medium to high heat, stirring occasionally. Bring to a boil.
- Reduce heat and simmer, stirring constantly for 5 minutes.
- Have 10 ½ pint jars and lids (not bands) sterilized and ready. I recommend 5 sterilized at a time in order to keep pumpkin mixture hot.
- Spoon hot pumpkin mixture into ½ pint sterilized jars, filling ½ inch from top.
- Remove air bubbles w/ non-metallic spatula around inside of jar and gently pound on counter to settle mixture.
- Wipe jar rims clean, inside and outside.
- Cover quickly with hot, sterilized metal lid and screw on bands tightly.
- Process in boiling water for 10 minutes.
- Store at room temperature for 12 - 24 hours before testing lids for good seal (no air bubble on lid; pop when opening lid).
- Refrigerate after opening.
Nutrition Facts : Calories 253.7, Fat 0.3, SaturatedFat 0.1, Sodium 10.7, Carbohydrate 60.1, Fiber 1, Sugar 25.1, Protein 5.2
SPLENDA PUMPKIN PIE
I originally got this recipe from a grocery store ad flyer and LOVE it because it uses Splenda instead of sugar. My diabetic family members love it and I do too! It's terrific!
Provided by Radish4ever
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Allow pie crust to thaw at room temperature for 15 minutes.
- Combine eggs, pumpkin, evaporated milk, Splenda, and pumpkin pie spice in a large mixing bowl using an electric mixer on medium speed for approximately 1 minute.
- Pour this pumpkin mixture into the thawed pie shell. Bake pie on center oven rack for 35-40 minutes or until a knife inserted in the center comes out clean.
- Cool the pumpkin pie before cutting into 8 servings.
- Cooking time does not include time to cool.
Nutrition Facts : Calories 180.9, Fat 10.3, SaturatedFat 4.3, Cholesterol 91.7, Sodium 174, Carbohydrate 16, Fiber 0.5, Sugar 1.6, Protein 6.5
PUMPKIN BUTTER
Easy recipe for a healthy and tasty alternative to butter for topping breads, pancakes, muffins, whatever! I really love this spread on top of home-made french toast...mmm!
Provided by Manda
Categories Breakfast
Time 50m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In small sauce pan, combine pumpkin, applesauce, sugar, cinnamon and ginger.
- Bring to a boil; reduce heat to low and simmer, uncovered, stirring often to prevent scorching, 45 min.
- or until mixture becomes very thick.
- Stir in lemon juice.
- Let cool, then spoon into tight-sealing container and refrigerate.
- Will keep in the refrigerator up to 2 weeks.
Tips:
- To make pumpkin butter, you'll need pumpkin puree, sweetener, spices, and sometimes butter or oil.
- You can use fresh or canned pumpkin puree.
- If you're using fresh pumpkin, roast it before pureeing it.
- Use a granulated sweetener like sugar or Splenda, or a liquid sweetener like maple syrup or honey.
- Common spices used in pumpkin butter include cinnamon, nutmeg, ginger, and cloves.
- Pumpkin butter is usually cooked over medium heat until it thickens and changes color.
- You can use a food processor or blender to make pumpkin butter.
- Pumpkin butter can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
Conclusion:
Pumpkin butter is a delicious and versatile spread that can be enjoyed on toast, pancakes, waffles, or fruit. It can also be used as an ingredient in baked goods or as a glaze for chicken or pork. With its warm and comforting flavor, pumpkin butter is a perfect way to enjoy the taste of fall.
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