Pumpkin butter

One 15-ounce can 100% pure pumpkin puree
2/3 cup Splenda Granular
1/4 cup sugar free maple pancake syrup
1 teaspoon lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon cloves
Dash freshly grated nutmeg
Pinch of salt

In a medium saucepan, over medium heat, combine the pumpkin, Splenda, syrup, lemon juice, cinnamon, cloves, nutmeg, and salt.  Bring to a boil, stirring frequently.

Reduce heat to low, and allow to cook – stirring frequently – for 1 hour, or until thick and dark.  Store in an airtight container in the refrigerator.  Serving size is 2 tablespoons.

Per Serving: Calories 29; Protein 1 g; Fat 0 g; Carbs 7 g; Sugar 2 g; Sodium 103 mg