Slow-Cooker Pumpkin Butter
Make once and use all Fall long.
- 2 (12 oz.) cans canned pumpkin
- ½ c. apple cider
- ⅔ c. sugar
- ¼ c. brown sugar
- 1 tbsp. pumpkin pie spice
- 1 tsp. vanilla
- ½ tsp. kosher salt
- Pour all ingredients into slow cooker and stir until smooth.
- Cover and cook on high for 2 to 3 hours, stirring every hour.
- When desired consistency is reached, store refrigerated in mason jars.