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Sugar-Free Pumpkin Butter

Author - Alyssa Rimmer

A delicious, homemade sugar-free pumpkin butter recipe, that is healthy and nutritious. Perfect for fall, this sugar-free pumpkin butter is quick and simple!

Sugar-Free Pumpkin Butter | Gluten-Free | Queen of Quinoa

Oh yes, pumpkins are here and here to stay. Well, for the next few months at least. And I'm vowing to take full advantage of this fabulous time of year. As in I plan to put pumpkin in everything. That's acceptable, right?

Even if it's not, I'm doing it anyway. Because you want to know a little secret about me? I love pumpkin. So much so that I went through three pie pumpkins this weekend. Yes, three!

Sugar Free Pumpkin Butter - Queen of Quinoa

I have cans upon cans of pumpkin puree in my fridge right now, just dying to be used. My mind is swirling with recipes, both old and new. From my vegan pumpkin piepumpkin muffins and pumpkin cookies, to exciting new dishes like pumpkin pie smoothies and pumpkin breakfast cake.

But before anything else, I was dying to make my own pumpkin butter (sugar-free of course).

Sugar-free Pumpkin Butter - Queen of Quinoa

Let me just say, pumpkin butter is probably one of the best things on earth. It's like spreadable pumpkin pie filling. Think pumpkin pie on toast. Pumpkin pie for breakfast. Yep, I think I need to make a slice right now. So I leave you with this. Another awesome pumpkin recipe!

5 from 1 vote
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Sugar-Free Pumpkin Butter

A delicious, homemade sugar-free pumpkin butter recipe, that is healthy and nutritious. Perfect for fall, this sugar-free pumpkin butter is quick and simple!

Course Condiment
Cuisine American
Keyword butter, pumpkin
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 2 cups
Calories 263 kcal
Author Alyssa

Ingredients

Instructions

  1. Preheat the oven to 400 degrees F. Fill a baking dish with 1/4" of water and place the pumpkin skin side up in the center of the dish. Roast for 1 hour. Remove from the oven and rest until it's cool enough to handle.
  2. Scoop the flesh of the pumpkin into a food processor. Process until smooth, about 3 minutes.
  3. Transfer the pumpkin to a sauce pan and add the remaining ingredients. Whisk until well combine.
  4. Bring the pumpkin mixture to a boil, turning down to low and simmering for 30 minutes to let it thicken.
  5. Transfer to an air tight container and cool completely. Store in the fridge for up to 3 weeks.
  6. Enjoy!

Recipe Notes

gluten-free | dairy-free | sugar-free | vegan

Nutrition Facts
Sugar-Free Pumpkin Butter
Amount Per Serving
Calories 263
% Daily Value*
Sodium 9mg0%
Potassium 2379mg68%
Carbohydrates 65g22%
Fiber 3g13%
Sugar 36g40%
Protein 6g12%
Vitamin A 57890IU1158%
Vitamin C 61.2mg74%
Calcium 176mg18%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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  1. Hello: I love anything pumpkin also!! I can’t buy a pumpkin right now so would you kindly provide me with the equivalent of canned pumpkin puree,

    Thank you

  2. Got my pumpkin cubes ready, bit of cooking and then…. Butter and the pancake recipe too. Plenty to keep us going. Huge mixed salad at the ready and, I fancy a go at quinoa tortillas too…..wraps anybody?

  3. Just curious. What are your thoughts about substituting coconut palm sugar in place of maple syrup, and what measurement would you suggest? I’ve searched and searched for a refined sugar-free pumpkin butter recipe and this one is the only one I want to try! Can’t wait! Thanks so much!

  4. Oh my gosh! This looks so easy, don’t know why I haven’t made this yet. I love it!! I used to buy the authentic jars of mountain-made pumpkin butter, and always bought the sugar-free kind. I will have to try this homemade version soon!:) THANK YOU!

  5. Sorry, but as a diabetic I find it very misleading to advertise your recipes as ‘sugar free’ when you have maple syrup in it. You may see it as more flavorful sort of equivalent to brown sugar perhaps or less refined, but in terms of sugar 3TBs of maple syrup is the equivalent of 3TBs of granulated sugar or brown sugar. They all have 12-13 grams of carbs and 12 sugars. And that is if you possess pure maple syrup and not the more common, less expensive items that are mixtures of sugar in it.

    • Hi PLN –

      I really value the feedback and I will start tailoring my recipes to start saying refined sugar-free. To me, as someone who doesn’t consumer cane sugar, my recipes are sugar free. However I completely understand your perspective, and you’re right, technically my “sugar-free” recipes do contain sugar. I’m so sorry about that. For this recipe, I would suggest either using no sweetener at all or adding a touch of stevia (if you can consume that).

      Hope this helps and I hope you continue to enjoy QofQ 🙂

      xo Alyssa

  6. I love pumpkin everything too, so glad Autumn is here so I can indulge in pumpkin foods. 🙂 Great recipe! I can’t wait to make some tomorrow.

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