Easy Crockpot Sugar Free Pumpkin Butter Recipe (Keto)
What better way to celebrate pumpkin season than with a homemade batch of Easy Crockpot Sugar Free Pumpkin Butter?
I will show you how to make your own delicious sugar-free keto pumpkin butter with real pumpkin purƩe in a crockpot.
When all things pumpkin start popping up at the grocery store, this recipe will have you creating the perfect pumpkin butter from scratch to enjoy anytime!
There are tons of uses for this healthy homemade spread from adding to pumpkin muffins, on top of pancakes, or my favorite is to use in place of the pumpkin mixture in recipes as it is already spiced!
Keep reading as I walk you through making this keto pumpkin butter recipe in your crockpot, that does all the work, go over tips, substitutions and then ideas to use this healthy pumpkin butter with only a handful of ingredients.
What is Pumpkin Butter?
Pumpkin butter is a smooth and creamy spread made from pure pumpkin puree, sweeteners, and warm spices.
It is similar in texture to traditional fruit butters like apple butter, except pumpkin butter is bursting with rich pumpkin flavor and lower in carbs and natural sugars.
It’s the perfect way to capture the essence of fall flavors in a jar that can be used in a variety of sweet and savory dishes.
Consider using it in place of a nut butter like almond butter or peanut butter in a recipe to lower fat content and make it nut-free.
One of my favorite ways to use this delicious spread is to spread it on a piece of Low Carb Bread or slathered in-between each pancake in a stack of Low Carb Pancakes!
Why Sugar-Free?
While traditional pumpkin butter recipes often call for refined sugar sweeteners like white sugar, brown sugar or maple syrup, this sugar-free version accommodates to specific dietary needs.
Even natural sweeteners like agave nectar, coconut sugar, and pure maple syrup, although filled with vitamins, still spike blood sugar levels.
Stevia, erythritol, or monk fruit sweetener, can help you enjoy all the deliciousness of pumpkin butter without worrying about spikes in blood sugar or unnecessary calories.
The carb count in one cup of pumpkin puree contains approximately 12 grams of carbs and 3 grams of dietary fiber. This comes to 9 grams of net carbs total.
Keep in mind this is for one cup and the usual serving size is 2 tablespoons.
Two tablespoons of pumpkin puree has 1.5 grams of carbs and 0.4 grams of fiber which makes it ideal for the keto diet and for overall weight loss.
Benefits of Making Pumpkin Butter in a Crockpot
Using a slow cooker to make pumpkin butter offers several advantages other than it’s incredibly easy!
Simply toss your ingredients into the crockpot, set it to low heat, and let it work its magic while you go about your day.
I prefer this over stove top methods, which require constant monitoring and stirring and often if forgotten, will scorch at the bottom of the pot.
The slow cooker allows you to truly set it and forget it, resulting in perfectly cooked pumpkin butter with minimal effort.
Cooking pumpkin butter on low heat for an extended period also helps to intensify the flavors of the pumpkin spice creating a rich, caramelized taste that’s impossible to achieve with quicker methods.
What Ingredients you will need to make Sugar-Free Pumpkin Butter
- Pumpkin Puree: The star ingredient of any pumpkin butter recipe is the pure pumpkin puree provides a smooth and creamy base for the spread.
- Sugar-Free Sweetener: Choose your favorite granulated sugar-free sweetener to add sweetness without the added carbs and calories. I use stevia, erythritol, allulose, monk fruit sweetener, or a blend of these.
- Pumpkin Pie Spice: This blend of warm spices includes cinnamon, nutmeg, ginger, and cloves. It enhances the flavor of the pumpkin butter giving it the great fall taste that is popular this time of year. Make exactly 2 teaspoon of pumpkin pie spice when you combine the following: 1/2 tsp ginger, 1/2 tsp ground cinnamon, 1/4 tsp ground allspice, 1/4 tsp nutmeg, 1/4 tsp ground cloves.
- Vanilla Extract: A splash of vanilla extract adds depth and complexity to the pumpkin butter, rounding out the flavors and enhancing its overall deliciousness.
- Water or Juice: Using room temperature water helps to thin out the puree enough so it can simmer without burning.
Let’s make some Easy Sugar Free Pumpkin Butter
Add pumpkin puree to the crock of a slow cooker.
Follow with adding in the granulated sweetener, water and vanilla extract and spice blend to your slow cooker.
Stir everything well to combine.
Set your crockpot to LOW and set a timer for 1 hour.
Once the time is up, give it a good stir and cook on LOW an additional 2 hours with the lid vented.
The easiest way to do this is to place a wooden spoon halfway sticking out of the top of the crockpot with the lid holding in place.
After it has completed the last 2 hours of simmer time, give it a taste.
Adjust the sweetness and seasoning to your liking by adding more spice or sweetener.
Now it is time to transfer to a mason jar.
I was able to fill two pint jars with the entire recipe with a little extra leftover for a few spoonfuls!
It will keep in the fridge up to 10 days or in the freezer up to 6 months.
I would recommend if freezing, put into smaller jars and leave a good headspace, not filling above the jar lid threads.
Nutritional information is for the pumpkin puree alone so you can add in the carbs and calories of the sweetener you choose if any at all.
A serving is 2 tablespoons and this recipe makes 2 pint jars containing 8 servings each.
| Nutrition Facts | |
|---|---|
| Serving size: 2 tablespoons | |
| Servings: 32 | |
| Amount per serving | |
| Calories | 3 |
| % Daily Value* | |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Total Carbohydrate 0.6g | 0% |
| Dietary Fiber 0.3g | 1% |
| Total Sugars 0.3g | |
| Protein 0.1g | |
| Vitamin D 0mcg | 0% |
| Calcium 3mg | 0% |
| Iron 0mg | 1% |
| Potassium 0mg | 0% |
Tips, Substitutions and FAQs
- If you simply do not have a crockpot available, you can cook your sugar free pumpkin butter on the stovetop. Turn it to medium-high heat and bring the pumpkin butter to a simmer. Turn down to medium low heat and set a timer for stirring every 5 minutes to prevent scorching.
- It is possible to make this pumpkin butter without any added sugar at all. It will be a great pairing with savory food items this way. Add in 1 teaspoon of lemon juice to help prevent browning and a pinch of salt will enhance the flavor. Consider using a teaspoon of apple cider vinegar instead of lemon juice to give it a good tangy flavor.
- Substitute the water called for in the recipe with apple juice or apple cider for even more fall inspired flavor! The best part about substituting in fruit juice is that it has a natural sweetness to it that helps reduce the need for added sweetener.
- Use a few tablespoons of my favorite butter in your overnight oats to add in a pumpkin pie flavor.
Can I use fresh homemade pumpkin puree instead of canned pumpkin? Yes, absolutely! Fresh pumpkin puree can be used in place of canned pumpkin in this recipe. To prepare the puree, simply roast your pie pumpkins cut side down on a baking sheet with sides at 450F for 90 minutes. Cool then process in a food processor or blender. If it is dry add a little bit of water. If it is very watery, pour through a cloth covered sieve to drain off excess moisture. Either way, you can always let your low carb pumpkin butter simmer longer in the crockpot. It will let off steam as the pumpkin butter cooks to thicken it.
Can I use a sugar free brown sugar substitute in this pumpkin butter? For a sugar-free option, you can use brown sugar substitutes like Swerve made with erythritol or monk fruit sweetener. You can omit the brown sugar altogether and rely on other sweeteners like Lakanto Sugar-Free maple syrup or my Easy Keto Maple Syrup Substitute Recipe to create a Maple Pumpkin Butter! Skip the syrup and just add the maple flavor with a maple extract.
How long does homemade pumpkin butter last? When stored in an airtight container in the refrigerator, homemade pumpkin butter can last for up to 2 weeks. For longer storage, you can freeze it for up to 3 months in a freezer safe air-tight container.
Can I make pumpkin butter in an Instant Pot? While it’s possible to make pumpkin butter in an Instant Pot, the slow cooker method produces the great results like I had. If you did use the Instant pot, you would be using the SAUTE mode not the pressure mode.
Can I customize the spices in pumpkin butter? Absolutely! Feel free to adjust the spices to suit your taste preferences. You can use cinnamon sticks for a warm, cozy flavor, or experiment adding in other warm spices like ginger, ground cloves, or nutmeg. I prefer to make my own pumpkin pie spice. I keep a jar of it in my kitchen since it is a great way to save time measuring spices that I use in all of my pumpkin recipes.
To make it, mix together in a small jar:
2 T ground cinnamon
1 T ground ginger
1 1/2 T ground allspice
1 1/2 t. ground cloves
3/4 t. ground nutmeg
What’s the difference between pumpkin butter and apple butter? While both pumpkin butter and apple butter are fruit-based spreads, they differ in their texture. Apple butter has a thicker and chunkier texture compared to the ultra-smooth texture of pumpkin butter.
Can I use pumpkin butter as a substitute in baking? Yes, you can actually replace 1 egg with 1/4 cup pumpkin butter. Eggs provide lift in a recipe, other than moisture, so only substitute half of the eggs called for in the original recipe with the pumpkin butter for the best results. I have found the best pumpkin bread or muffins. It adds moisture, sweetness, and a subtle pumpkin flavor to baked goods, making them extra delicious.
What are some creative ways to use pumpkin butter? Pumpkin butter is incredibly versatile and can be used in a variety of sweet and savory dishes. Try spreading it on toast or muffins, swirling it into oatmeal or yogurt, or using it as a filling for cookies or cakes. It also makes a delicious topping for pancakes, waffles, or ice cream. Don’t forget you can use it as a substitute in a recipe that calls for pumpkin pie filling or pumpkin puree. Make up my 5 Ingredient Gluten Free No Bake Cheesecake and pour into dessert dishes, then top with a layer of sugar free pumpkin butter. This makes the best pumpkin dessert as you can also try this idea on a larger scale in a pie pan.
With just a handful of simple ingredients and a little bit of patience, you can whip up a batch of this delicious spread to enjoy all season long.
You can spread it on toast, swirl it into oatmeal, or bake it into your favorite fall treats.
Pumpkin butter is sure to add a touch of warmth and coziness to your autumn mornings so grab your slow cooker and make this easy homemade pumpkin butter recipe!
Easy Crockpot Sugar Free Pumpkin Butter Recipe (Keto)
Equipment
- 6 quart Slow Cooker or Crockpot
- Spatula
- 2 Air tight jar with lid
Ingredients
- 2 15oz Pure pumpkin not pie filling
- 1 cup sugar free granulated sweetener erythritol, monk fruit or combination
- 1 teaspoon vanilla extract
- 1/4 cup water
- 2 teaspoons pumpkin pie spice
Instructions
- Add pumpkin puree to the crock of a slow cooker. Follow with adding in the granulated sweetener, water and vanilla extract and spice blend to your slow cooker. Stir everything well to combine.
- Set your crockpot to LOW and set a timer for 1 hour.
- Once the time is up, give it a good stir and cook on LOW an additional 2 hours with the lid vented. The easiest way to do this is to place a wooden spoon halfway sticking out of the top of the crockpot with the lid holding in place.
- After it has completed the last 2 hours of simmer time, give it a taste. Adjust the sweetness and seasoning to your liking by adding more spice or sweetener.
- Now it is time to transfer to a mason jar. I was able to fill two pint jars with the entire recipe with a little extra leftover for a few spoonfuls!
- It will keep in the fridge up to 10 days or in the freezer up to 6 months.
- I would recommend if freezing, put into smaller jars and leave a good headspace, not filling above the jar lid threads.
Notes
| Nutrition Facts | |
|---|---|
| Serving size:Ā 2 tablespoons | |
| Servings:Ā 32 | |
| Amount per serving | Ā |
| Calories | 3 |
| % Daily Value* | |
| Total FatĀ 0g | 0% |
| Saturated Fat 0g | 0% |
| CholesterolĀ 0mg | 0% |
| SodiumĀ 0mg | 0% |
| Total CarbohydrateĀ 0.6g | 0% |
| Dietary Fiber 0.3g | 1% |
| Total Sugars 0.3g | Ā |
| ProteinĀ 0.1g | Ā |
| Vitamin D 0mcg | 0% |
| Calcium 3mg | 0% |
| Iron 0mg | 1% |
| Potassium 0mg | 0% Ā |
- If you simply do not have a crockpot available, you can cook your sugar free pumpkin butter on the stovetop. Turn it to medium-high heat and bring the pumpkin butter to a simmer. Turn down to medium low heat and set a timer for stirring every 5 minutes to prevent scorching.
- It is possible to make this pumpkin butter without any added sugar at all. It will be a great pairing with savory food items this way. Add in 1 teaspoon of lemon juice to help prevent browning and a pinch of salt will enhance the flavor. Consider using a teaspoon of apple cider vinegar instead of lemon juice to give it a good tangy flavor.
- Substitute the water called for in the recipe with apple juice or apple cider for even more fall inspired flavor! The best part about substituting in fruit juice is that it has a natural sweetness to it that helps reduce the need for added sweetener.
- Use a few tablespoons of my favorite butter in your overnight oats to add in a pumpkin pie flavor.Ā
Nutrition
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