Weight Watchers Pumpkin Butter Recipe
Weight Watchers Pumpkin Butter Recipe
Pumpkin puree, apple juice, ginger, cloves, cinnamon, nutmeg, and sugar.
An easy Fall Recipe that’s great for breakfast, brunch or dessert.
This recipe does have quite a bit of sugar, so don’t go crazy with it!
It’s full of flavor, so I only use 1 tablespoon or so.
I’ve tried to make it with Sugar Substitute, but I didn’t like the texture.
Weight Watchers Points
MyWW Points: 2 Green Plan
2 WW Smart Points
Related Recipes
We have more Weight Watchers Pumpkin Recipes here,
more Vegetarian Weight Watchers Recipes here,
and more Weight Watchers Breakfast Recipes here!
We are not affiliated with Weight Watchers/WW in any way.
Double check points on the official calculator.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
Need to make more or fewer servings?
On Desktop, hover over “Servings” # and move the slider to desired number of servings.
Weight Watchers Pumpkin Butter
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- ¾ cup apple juice
- 29 oz canned pumpkin puree
- 2 tsp ground ginger
- ½ tsp ground cloves
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1½ cup sugar
Instructions
- In a large-sized saucepan, add apple juice, pumpkin, ginger, cloves, cinnamon, nutmeg, and sugar. Stir to mix.
- Over medium/high heat, bring to a boil, while stirring.
- Reduce heat and simmer until pumpkin butter thickens, approx 30 minutes. Stir often
- Spoon pumpkin butter into sterile jars.
- Store jars in the refrigerator.
Notes
Nutrition
You May Also Like:
- High Protein Chicken Sweet Potato Bowl
- Grilled Herb Sirloin Steak with Balsamic Dijon Sauce
- Taco Chicken Sweet Potato Bowl
- Chicken Bacon Ranch Sweet Potato Bowl
- 17 Chopped Salad Recipes That Make Lunch More Interesting
Love pumpkin butter. How long will it last in the refrigerator? Why didn’t you use monk fruit or stevia for a sweetener? I assume a serving size is 1T. Love your recipes.
Hi Fay, It should be okay in the refrigerator for about 2 weeks.
I plan on trying monk fruit, but haven’t had time to test it yet. I’ll post it when I do, if it works out! Yes, it’s 1 TBSP.
Thanks so much!