Pumpkin Butter

• 1 15oz can pure canned pumpkin
• 1/3 cup 100% apple juice, no sugar added
• 1/4 cup honey
• 1/4 cup pure maple syrup
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg

1. Stir all ingredients in a slow cooker. Look on low 5-6 hours until thickens. 

2. While hot, it will still be a little runy. Place in a heat safe container (I use a mason jar) and chill in refrigerator over night. Keep in refrigerator up to 3 week. 

* This is an amazing fall recipe. I love having it on toast in the morning or even using a tsp to top my baked sweet potato! Yum!

Nutrition Facts
2 tbsp
43 calories
0g fat
0g cholesterol
2mg sodium
11g carbohydrates
1g fiber
9g sugar
0g protein