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SLOW COOKER PUMPKIN BUTTER
44 oz. pumpkin puree (a 29-oz. can and a 15 oz. can)
2½ cups brown sugar
2 cups apple juice or apple cider
1½ tsp. ground cinnamon
1 tsp. ground nutmeg
¼ tsp. ground cloves
⅛ tsp. ground ginger
In a 4-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.
Stir and serve warm over ice cream or refrigerate or freeze for later and serve on toast.
PRINTABLE RECIPE AND NUTRITIONAL INFO: https://www.themagicalslowcooker.com/slow-cooker-pumpkin-butter/
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Springfield, OR 97475