Slow Cooker Pumpkin Butter

• Produce

  • 1/8 tsp Ginger, ground

• Baking & Spices

  • 2 1/2 cups Brown sugar
  • 1 1/2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1 tsp Nutmeg, ground
  • 1 dash Salt

• Drinks

  • 2 cups Apple juice

• Other

  • 1 (29-oz. can And 1 (15-oz. can libby pumpkin puree (not sweetened pie filling

Found on themagicalslowcooker.com

Description

Ingredients

• 1 (29-oz.) can AND 1 (15-oz.) can Libby Pumpkin Puree (NOT Sweetened Pie Filling)
• 2½ cups brown sugar
• 2 cups apple juice
• 1½ tsp. ground cinnamon
• 1 tsp. ground nutmeg
• ¼ tsp. ground cloves
• ⅛ tsp. ground ginger
• dash of salt

Directions

• In a 3-quart or larger slow cooker add all the ingredients and stir. Cover and cook on LOW for 5 hours, stirring once at the 4 hour mark.
• After the cooking time is complete add the pumpkin butter to a blender, add the lid on and pulse. It will be thick, and you may need to stop and stir the pumpkin butter in the blender to get it moving. Pulse until you have the desired puree.
• Cool in refrigerator. Serve cold.
• I put the extra pumpkin butter into canning jars, give as gifts, but I remind my friends that it needs to be refrigerated. Could also be put into the freezer.