Slow Cooker Pumpkin Butter

My son-in-law loves anything with pumpkin, so this year for his birthday I decided to make this for him. It’s sooo delicious! My husband thinks it’s better than apple butter.

• 2 (15-16 oz.) cans pumpkin puree (not pumpkin pie filling)
• 1 1/2 cups white sugar
• 1 1/2 cups brown sugar
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ginger
• 1 teaspoon pumpkin pie spice

Add all of the ingredients to the crock pot and mix well.

Cover and cook on low for 4 hours. Stir once an hour to prevent scorching.

Allow to cool The butter will thicken as it cools.

Store in the refrigerator or freeze to preserve. I actually water-bathed mine so I could store in pantry.

Makes about 3 pints or 6 half pints.

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