Slow Cooker Pumpkin Butter

By Bailey1_

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

Details

Servings 1
Adapted from bakedbree.com

Preparation

Step 1

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