Slow Cooker Pumpkin Butter

Ingredients

  • 2 (15-ounce) cans of canned pumpkin or about 4 cups of fresh
  • 1 1/4 cups maple syrup
  • 1/2 cup apple juice
  • 2 Tablespoons lemon juice
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Put everything in the slow cooker.
  2. Give it a stir and turn the slow cooker on. Cook on the low heat setting for 5 to 6 hours.
  3. Let the pumpkin butter cool for one hour or cover and refrigerate overnight. See? The easiest recipe ever.
  4. I put mine in canning jars. They will keep in the fridge for one week or in the freezer for up to 6 months.

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