Slow Cooker Pumpkin Butter

This recipe combines two of my most favorite things – the pumpkin and the slow cooker. Toss the pumpkin and a few other things into a slow cooker, let sit for a few hours, and you have an amazing spread for biscuits, bagels, English muffins, or whatever you can think of to put it on. Oh, the flavors of Autumn!

Ingredients

2 15 oz cans pure pumpkin (not pumpkin pie filling)

¾ cup brown sugar

½ cup apple juice

1 t cinnamon

½ t ground ginger

⅛ t nutmeg

⅛ t cloves

Place all ingredients in slow cooker. Stir until combined. Cover and cook on low for 5 – 6 hours, stirring occasionally, until thickened. (You may want to taste it after an hour or two and adjust the sweetness and seasonings to your liking.)

Spoon into glass containers and place in refrigerator to cool. This will keep up to 2 weeks in the refrigerator and up to 6 months in the freezer.