Pumpkin Butter
| 15 Oz. | Canned Pumpkin |
| ½ Cup | Water |
| ½ Cup | Granulated Splenda (or 24 drops of liquid Sucralose) |
| 1 tsp. | Cinnamon |
| ¼ tsp. | Cloves |
| 1/8 tsp. | Allspice |
Put canned pumpkin into a sauce pan over medium heat. Add sweetener to water and stir into pumpkin. Add spices let cook for ten minutes stirring often.
Carb counts with granulated Splenda:
1 Tbsp = 1 carb
Made with liquid sucralose:
1 Tbsp = .5 carb
Note: this is NOT a canning recipe. Keep pumpkin butter refrigerated and use within 6 months.