Pumpkin Butter

2 cans (29-oz. each) pumpkin
3 1/2 cups sugar
pumpkin pie spice, to taste

Mix everything together in the slow cooker and cook overnight. I started it on high for an hour or so and then turned it to low. About 12 hours later I had delicious, smooth pumpkin butter that tastes great on toast

Pumpkin Butter printer friendly version located here. (Just the recipe. Nothing else.)
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