Pumpkin Butter

By raegrifftie

Ingredients

• 
  1 (15 oz.) can pure canned pumpkin (not pumpkin pie filling) OR
• 
  15 oz. freshly baked and pureed pumpkin
• 
  1/3 cup 100% apple juice (no sugar added)
• 
  1/4 cup honey
• 
  1/4 cup maple syrup
• 
  1 1/2 tsp. ground cinnamon
• 
  1 tsp. ground ginger
• 
  1/4 tsp. ground cloves
• 
  1/4 tsp ground nutmeg

Preparation

Step 1

Stir all ingredients together in a 1 or 1 1/2 quart slow cooker and cook until it thickens (about 5-6
hours) on low.
While hot, it will still be runny, even after thickening. Place in a heat-safe container and chill
overnight in the fridge.
More honey can be added for sweetness if desired.
NOTE: This is a "spicy" pumpkin butter. If you like a milder version, simply cut the ginger, cloves
and nutmeg in half. (you can always add them back in later)
Storage: Keep in fridge for up to 2 or 3 weeks. Freezes well.