It works! Pumpkin Butter

This was a LOT yummier than I ever dreamed it would be.

1 29-oz can of pumpkin (NOT pumpkin pie mix).
3/4 cup apple juice
1 1/2 cups sugar
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

Combine all ingredients and mix well. Cook in your slow-cooker for 4-6 hours, until you achieve desired thickness.

Alternatives:
No slow-cooker? No problem! Combine everything in a large saucepan and bring to a boil over medium-high heat. Reduce heat to low or medium-low, and simmer for 30 minutes, stirring constantly. For thicker sauce, simmer longer.

If you over-thicken, just add a little extra apple juice to thin it out.

Use Splenda instead of sugar. You may need to cook it a little extra time to get the thickening.

Play with the spices. Like it spicier? Add some ginger! Some folks prefer allspice or pumpkin spice to this mix. I am a particular fan of nutmeg, so I sometime put in some extra. ;)

Want fresh pumpkin? It will taste better! Take 4-5 small pie pumpkins, cut in them into halves (or quarters), and place into the slow cooker for 4 hours, then scoop out the flesh and blend or puree (or mash with a potato masher. Or I use a hand mixer.) You can also bake the fresh pumpkin- place the pumpkins flesh-side-down in a roasting pan with a cup of water. Bake at 350 degrees for about 90 minutes. Scoop and puree.


NOTE: Even if you can this, it MUST BE REFRIGERATED. It should last 4-6 months in your fridge if sealed.