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Slow Cooker Pumpkin Butter

August 6, 2017


  • 30 oz Pumpkin Puree
  • 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


  1. Add all ingredients to slow cooker and stir.
  2. Cover.
  3. Cook on low for 2 hours.
  4. Remove lid, stir and cook for 1 to 2 additional hours until mixture has darkened and thickened.
  5. Turn off slow cooker and allow to cool.
  6. Transfer to jars and refrigerate.

Notes:  Add to your toast, muffins, and use it in some additional fall recipes for added flavor.

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