Categories: Pumpkin, Slow Cooker

Ingredients

• 1 (29 ounce) can pumpkin puree
• 1 1/4 cups firmly packed light brown sugar
• 1/2 cup mild honey
• 1 lemon, juice of
• 1 tablespoon cider vinegar
• 3/4 teaspoon pumpkin pie spice

Directions

1. Add all the ingredients to a slow cooker; stir using a spatula until well mixed (don’t worry if there are some lumps in the sugar; they will melt into the butter during cooking).

2. Use the spatula to scrape down the sides.

3. Cover and cook on HIGH for 2 hours, stirring occasionally.

4. Remove the lid and let cook on HIGH for an additional 30 minutes to 1 hour to reach desired thickness.

5. Turn off the cooker and let the mixture cool to room temperature in the slow cooker.

6. Scrape with a rubber spatula into clean glass jars (may use spring-top jars or screw top jars with new lids).

7. Store, covered, in the refrigerator for up to 6 weeks.

8. Or transfer to small plastic containers and freeze up to 3 months.

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