Mix up this authentic New England pumpkin butter with maple syrup adding a bit of sweetness. If you use low carb maple syrup, you've got the perfect spread!
1/2c low carb maple syrup
2 tsp Splenda
1/4 c Water
1/2 tsp Allspice
1/2 tsp Cinnamon
1/4 tsp Ginger
1/4 tsp Cloves
1/4 tsp Nutmeg
Mix all but the pumpkin until smooth. Add in the pumpkin and mix again until smooth. Cool and keep in the fridge. It should stay good for up to a month.
Great for putting on celery, cucumbers, or whatever else you're snacking on!
Serving size: 2 Tbsp
Carbs per serving: .5g (or less depending on your syrup)
Low Carb Pumpkin Recipes
Lisa Shea's Library of Low Carb Books