Today, was a snow day and it seemed like a perfect day to make Pumpkin Butter in the crock pot.
I found a few recipes online and I made some adjustments. Less sugar and Pumpkin pie spice rather than 4 spices.
4 cups of Pumpkin pureed or 2 cans of pumpkin
1 1/2 cups of granulated sugar
1 1/2 cups of brown sugar
1 Tbls of pumpkin pie spice
Mix all of the ingredients in a slow cooker/crock pot.
Cover and cook for 3 hours. Stir every 1/2 hour to hour.
Cook until desired thickness. To test thickness, put a spoonful in a bowl to cool.
Transfer to jars and let cool.
Refrigerate or freeze.
It is not recommended to can pumpkin butter.