Slow Cooker Pumpkin Butter
30 oz Pumpkin Puree (Try to get 100% pure pumpkin if possible – I do)
2/3 cup Apple Juice
1 tsp Vanilla extract
1 tbsp Cinnamon
1 tsp Nutmeg
1 tsp Ginger
1/2 tsp Cloves
1/4 tsp Allspice
1/2 cup Sugar
1 cup Brown Sugar
pinch of Salt
Add all ingredients to slow cooker and stir.
Cover and cook on low for 2 hours.
Remove lid, stir and cook for 1-2 additional hours until mixture has darkened and thickened.
Turn off slow cooker and allow to cool.
Transfer to jars and refrigerate.