I seriously love pumpkin pie flavored everything this time of year. When my husband suggested that I attempt to make a pumpkin pie themed food, I jumped on it and after a few hours of experimenting in the kitchen, this recipe was born.
This is seriously a recipe that you didn’t know you needed! The pumpkin pie butter takes a little while to make but is so worth it. My daughter calls it “pumpkin Nutella”. This is perfect for spreading on toast, bagels, or rice cakes (my personal favorite). My husband also likes to stir a teaspoon into his morning coffee!
Ingredients:
milk
monk fruit sugar
pumpkin puree
pumpkin pie spice
butter
vanilla
sugar-free chocolate chips
Making the Pumpkin Pie Butter:
In a medium saucepan, stir together the milk sweetener, pumpkin puree, and pumpkin pie spice. Bring to a boil.
Reduce the temperature to medium heat and simmer to 30 minutes, stirring occasionally. The mixture should thicken and look like pumpkin pie filling.
Remove the mixture from heat and stir in the butter, vanilla, and chocolate chips until smooth. I let it cool a bit and stirred in the sprinkles to make this a Halloween treat for my eldest. Bear in mind that the sprinkles will make it so this is not sugar free.
Sugar Free Pumpkin Pie Butter:
2 cups milk
¼ cup monk fruit sugar
1 cup pumpkin puree
1 tsp pumpkin pie spice
2 Tbsp butter
1 tsp vanilla
½ cup sugar-free chocolate chips
1.In a medium saucepan, stir together the milk, sweetener, pumpkin puree, and pumpkin pie spice. Bring to a boil.
2. Reduce the temperature to medium heat and simmer to 30 minutes, stirring occasionally. The mixture should thicken and look like pumpkin pie filling.
3. Remove the mixture from heat and stir in the butter, vanilla, and chocolate chips until smooth.
4. Transfer the pumpkin pie butter into a heat-safe jar. Store in the refrigerator for up to 2 weeks.
Please share this recipe with your friends! I look forward to seeing you next week.
Rebecca.
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