Pumpkin Butter With Splenda Recipes

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PUMPKIN BUTTER



Pumpkin Butter image

Pumpkin lovers will love this easy, pumpkin butter recipe made from scratch. It's like pumpkin pie in a jar, only better! Delicious smeared on toast, oatmeal, yogurt, and more!

Provided by Gina

Categories     Breakfast     Dessert

Time 45m

Number Of Ingredients 6

3 1/2 cups homemade pumpkin puree (or 1 (29 ounce) can (not pumpkin pie filling))
1 cup packed brown sugar
3/4 cup apple cider or juice
2 tsp vanilla extract
2-3 cinnamon sticks
1-2 tsp pumpkin pie spice (to taste)

Steps:

  • Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well.
  • Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently.
  • Adjust spices to your taste.

Nutrition Facts : ServingSize 2 Tablespoons, Calories 42 kcal, Carbohydrate 13 g, Protein 0.5 g, Fat 0.5 g, Sodium 5 mg, Fiber 1 g, Sugar 12 g

PUMPKIN BUTTER



Pumpkin Butter image

This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.

Provided by Eleanor Johnson

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Fruit Butter Recipes

Yield 40

Number Of Ingredients 7

1 (29 ounce) can pumpkin puree
¾ cup apple juice
2 teaspoons ground ginger
½ teaspoon ground cloves
1 ½ cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

Steps:

  • Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
  • Transfer to sterile containers and chill in the refrigerator until serving.

Nutrition Facts : Calories 39.2 calories, Carbohydrate 9.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 49.2 mg, Sugar 8.7 g

PUMPKIN BUTTER III



Pumpkin Butter III image

Pumpkin butter is delicious on hot biscuits or light rolls.

Provided by SHERIKAY

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Fruit Butter Recipes

Time 1h40m

Yield 32

Number Of Ingredients 5

1 ¾ cups solid pack pumpkin puree
1 cup applesauce
¾ cup apple juice
½ cup brown sugar
1 teaspoon pumpkin pie spice

Steps:

  • In a medium saucepan over medium heat, mix solid pack pumpkin puree, applesauce, apple juice, brown sugar and pumpkin pie spice. Bring mixture to a boil. Reduce heat, and simmer approximately 1 1/2 hours. Transfer to sterile containers and chill in the refrigerator until serving.

Nutrition Facts : Calories 23.8 calories, Carbohydrate 6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 33.6 mg, Sugar 5.2 g

PUMPKIN BUTTER WITH SPLENDA



Pumpkin Butter With Splenda image

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

2 (29 ounce) cans pumpkin
2 1/4 cups Splenda Sugar Blend for Baking
1 tablespoon pumpkin pie spice
1 (1 1/4 ounce) envelope unflavored gelatin

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 CAKE



Splenda Pumpkin Cake image

I have not tried this recipe. I'm posting this for future use. I got this recipe from Lea in WV at Obesity Help. This was a Betty Crocker recipe and was full sugar and even included a confectioner's sugar glaze on top. You do NOT miss that glaze in this cake! I've made this cake numerous times for bake-sale type fundraisers (both my bariatric support group AND my 4-H club) and it is always a hit and sells out at every event. Great option for diabetics and WLS postops. This is a very simple, dump-it-all-in-the-bowl cake batter. I've made it with the regular, yellow box Bisquick AND with the white, Heart Smart version and could not tell the difference... I have already cut the brown sugar back and subbed Splenda for part of it. The 1/2 cup brown sugar is the same amount you'd get if you used Splenda brown sugar in place of the original amount of brown sugar... I make mine in a bundt pan and slice into 15 slices. How much sugar do you figure there is in 1/15th of a half cup of brown sugar??

Provided by internetnut

Categories     Dessert

Time 1h5m

Yield 15 serving(s)

Number Of Ingredients 8

3 cups original Bisquick baking mix
1 1/2 cups Splenda granular, sugar substitute
1/2 cup packed brown sugar
1/4 cup butter or 1/4 cup margarine, softened
2 1/2 teaspoons pumpkin pie spice
1/4 cup milk
4 eggs
16 ounces pumpkin puree (not pumpkin pie mix)

Steps:

  • Heat oven to 350°F Grease and flour 12-cup fluted tube cake pan.
  • Beat Bisquick, granulated Splenda, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Spread in pan.
  • Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan; cool cake completely.

Nutrition Facts : Calories 188.6, Fat 8.3, SaturatedFat 3.4, Cholesterol 65.6, Sodium 352, Carbohydrate 24.8, Fiber 0.7, Sugar 10.4, Protein 4.1

PUMPKIN BUTTER IV



Pumpkin Butter IV image

Get the taste of pumpkin pie on toast, bagels, English muffins etc.

Provided by Bea Gassman

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 30m

Yield 64

Number Of Ingredients 4

1 (29 ounce) can solid pack pumpkin puree
1 tablespoon pumpkin pie spice
1 (2 ounce) package dry pectin
4 ½ cups white sugar

Steps:

  • Mix solid pack pumpkin puree, pumpkin pie spice and dry pectin in a medium saucepan over high heat. Bring to a boil. Mix in sugar all at once. Stirring constantly, return to a full boil and boil 1 minute. Remove from heat. Transfer immediately to sterile containers. Seal and chill in the refrigerator until serving.

Nutrition Facts : Calories 59 calories, Carbohydrate 15.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 30.6 mg, Sugar 14.5 g

SPLENDA PUMPKIN PIE



Splenda Pumpkin Pie image

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

1 deep dish pie shell
3 large eggs, Beaten
1 (15 ounce) can solid-pack pumpkin
1 (12 ounce) can evaporated milk
1 cup Splenda granular, sugar substitute
2 teaspoons pumpkin pie spice

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 II



Pumpkin Butter II image

This lovely spread will be gobbled up by children and grown-ups alike. Put it on the breakfast table during the holidays for a seasonal treat.

Provided by Sara

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Yield 80

Number Of Ingredients 4

3 ½ cups pumpkin puree
4 ½ cups white sugar
1 tablespoon pumpkin pie spice
1 (.25 ounce) envelope unflavored gelatin

Steps:

  • In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
  • Place over medium high heat and bring to a boil. Reduce heat and simmer, stirring constantly for 5 minutes.
  • Transfer to sterile containers, and chill in the refrigerator until serving.

Nutrition Facts : Calories 46.2 calories, Carbohydrate 11.8 g, Fiber 0.1 g, Protein 0.2 g, Sodium 0.3 mg, Sugar 11.4 g

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