Here's a sugar-free fall treat (tastes like pumpkin and apple pie in a jar!) with 3 grams net carbs per Tablespoon, versus the 10 grams in Trader Joe's beloved pumpkin butter. Make it in your slow cooker - so easy!

You can combine erythritol and stevia, or try to sweeten it with Splenda to your taste. It is a flexible recipe.

More photos and recipe notes at the Healthy Indulgences Blog.


Sugar-Free Pumpkin Apple Butter by HealthyIndulgencesBlog, on Flickr

Pumpkin Apple Butter (aka Fall In A Jar)

Makes about 3 1/2 cups

Ingredients:
4 cups (1 kg) unsweetened applesauce
2-15 oz cans (850 g) of pure pumpkin puree
1 teaspoon lemon juice
1/2 cup (118 ml) Celestial Seasonings Cran Apple Zinger Tea OR water
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon salt
1/2 cup (100 g) Truvia OR sweetener of choice (e.g. honey, coconut sugar)

Optional:
1 teaspoon blackstrap molasses (for flavor)
1/4 cup additional sweetener (to make is as sweet as commercial brands)

Preparation:
1. Add all ingredients to crock pot. You can whiz the ingredients in a blender first before adding them to a crock pot to get a "buttery" smooth texture.

2. Whisk mixture until uniform in color. Turn the crock pot up to HIGH for 2-3 hours. Turn to low and cook overnight (12-18 hours), or until the spread is thick enough to hold its shape on a spoon. You just want to cook off most of the water. That’s all there is to it!

3. Dump mixture from your crock pot into a clean bowl. Any burned bits will stick to the sides, so don't scrape down your crock. Use a hand blender (I used my Cuisinart) to blend up the spread so that it is smooth and free of lumps, if you didn't blend the mixture before adding it to the crockpot.

4. Spoon mixture into clean jars. Enjoy your Pumpkin Apple Butter, and give a few jars away to share the wealth!

~3g carbohydrates, 14 calories per tablespoon