Slow Cooker Pumpkin Butter

Ingredients

• 1 (15-ounce) can pumpkin puree
• 1/2 cup dark brown sugar
• 3 tablespoons apple cider vinegar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon kosher salt

Directions

1. In a large bowl, combine the pumpkin puree, brown sugar, vinegar, cinnamon, ginger, nutmeg, cloves, allspice, cardamom, and salt.
2. Pour the mixture into a slow cooker.
3. Cook on low for 2 hours, stirring occasionally.
4. Increase the heat to high and cook for an additional 30 minutes, stirring occasionally.
5. Remove from the heat and let cool.
6. Transfer to an airtight container and store in the refrigerator for up to 1 month.

Interesting Facts

• Pumpkin butter is a great addition to toast, oatmeal, pancakes, waffles, muffins, and more!
• Pumpkin butter is a great way to use up leftover pumpkin puree.
• It can also be used as a filling for pies, cakes, or cupcakes.
• It's a perfect fall treat and a great gift for friends and family.