Pumpkin Butter

Let your slow cooker do the work for you!  This pumpkin butter may be the easiest recipe ever. The results are delicious and make a wonderful hostess gift, if you are willing to share a jar!

1(29-oz.) can of pumpkin

1 1/4 cups maple syrup
1/2 cup apple cider (or juice)
1 Tbs. lemon juice
1/2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt

Place all ingredients in the slow cooker. Stir. Cover slow cooker and cook on low for 6 hours. Allow to cool. Spoon into jars. Store in the refrigerator for one week or in the freezer for 6 months.

Note:  I used Ball 8 ounce freezer jars for my pumpkin butter. The recipe made four jars. I have one in the fridge and the others stored in the freezer. If you want to use fresh pumpkin, you will need about 4 cups of pumpkin puree. I used a large can of pumpkin, but you can use 2 standard (15 oz.) cans. The pumpkin butter is delicious on bagels, biscuits, and muffins!