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Slow Cooker Pumpkin Butter
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| Ingredients | |
| 3 1/2 cups | pumpkin puree, (2 15-ounce cans worth) |
| 2/3 cup | unsweetened apple cider |
| 1/2 cup | maple syrup |
| 1 tablespoon | lemon juice |
| 2 teaspoons | ground cinnamon |
| 1/2 teaspoon | ground ginger |
| 1/4 teaspoon | sea salt |
| 1/8 teaspoon | ground cloves |
| 1/8 teaspoon | ground nutmeg |
Instructions
In the basin of the slow cooker, stir together all ingredients until well-mixed. Cover with the lid of the slow cooker, but place it slightly ajar so steam can escape.
Cook on high for 2-3 hours, or low for 4-5 hours, stirring every half hour or so. Pumpkin butter is done when it is thick, creamy, and smells potently of pumpkin spice. Taste and adjust seasoning to your liking, adding more maple syrup or spices as desired.
Transfer to a jar with a tight fitting lid and store in the fridge for up to two weeks.
Notes
To make this on the stovetop, combine all ingredients in a medium-size saucepan over very low heat. Cover pan with a lid slightly ajar and cook for 30-45 minutes, stirring frequently, until the pumpkin butter is thick, creamy, and smells potently of pumpkin spice.
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