Add the pumpkin puree, brown sugar, apple juice, cinnamon, nutmeg, cloves, ginger and salt. Stir until combined. Cover and cook on LOW for 4 hours or HIGH for 2 hours.
Stir once the pumpkin butter is done cooking. Cool on the counter for an hour before spooning into jars.
Refrigerate for up to two weeks or place in the freezer for up to 6 months. If freezing, leave an inch of room at the top of the jars.
Stove Top Instructions:
If you do not have a slow cooker or are low on time you can prepare this pumpkin butter on the stove-top. Place all the ingredients in a large saucepan.
Set the saucepan on the stove-top over low heat. Slowly simmer the pumpkin butter ingredients for 30 minutes, stirring often.
YIELD - Makes about 5 1/2 pint jars.Can this recipe be canned?Pumpkin and squash are low in acid and too thick to safely can at home. This recipe is not a canning recipe. We prefer to freeze the extra jars.Can I use pumpkin spice?If you don't have a variety of spices, you can use two tablespoons of pumpkin pie spice. I've tested it both ways, and it is always great.Can I use fresh homemade pumpkin puree instead of canned?Yes, you can use homemade pumpkin puree. Be sure that the cooked pumpkin is pureed very well. You will need 5 1/2 cups of fresh pumpkin puree for this recipe. You can cook a whole pumpkin in a slow cooker! Use my guide on how to cook pumpkin in the slow cooker.Can I use a slow cooker liner?Yes! This pumpkin butter recipe is perfect to use a slow cooker liner with. Great for easy clean-up. I even cool my pumpkin butter in the fridge in the liner! After I've let the pumpkin butter cool on the counter for an hour, I place the liner full of warm pumpkin butter in a large bowl and slip it into the fridge. When the pumpkin butter is cool, it is much easier to put into jars.Variations:
Pumpkin Pecan Pumpkin Butter - Add 1/4 cup ground pecans at the start of the recipe.
Cardamom Spiced Pumpkin Butter - Add one teaspoon of cardamom to the recipe along with the other spices.