Slow Cooker Pumpkin Butter

Ingredients

• 2 cans (15 oz each) pure pumpkin puree
• 1 cup brown sugar, packed
• 1/2 cup maple syrup
• 1/2 cup apple juice
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract

Instructions

1. 1

   Add the pumpkin puree, brown sugar, maple syrup, and apple juice to the bowl of a slow cooker. Stir until combined.

2. 2

   Sprinkle in the cinnamon, ginger, nutmeg, cloves, and salt. Stir well to thoroughly mix the spices into the pumpkin mixture.

3. 3

   Cover the slow cooker and cook on low heat for 4 hours, stirring occasionally to prevent sticking.

4. 4

   Uncover and stir in the vanilla extract. Let the pumpkin butter cool to room temperature.

5. 5

   Transfer to clean jars or airtight containers and refrigerate. Use within 2 weeks.