Cinderella Pumpkin Butter

• 12 cups Cinderella pumpkin puree, from 2 medium or 1 large pumpkin
• 1 1/2 cups sugar (coconut palm for me)
• 1 tablespoon cinnamon
• 1 teaspoon ground ginger
• 2 teaspoons allspice
• 1/2 teaspoon cloves
• 1 cup apple cider or juice
• 2 cinnamon sticks
• 3 tablespoons maple syrup

1. To roast your pumpkin: Preheat oven to 400. Cut pumpkin in half, scoop out seeds and inner flesh. Cut into wedges and roast cut-side down for 40-50 minutes, or until flesh is soft. Scoop out flesh and puree.
2. Turn your slow cooker on to its "low - 8 hr setting". Add pumpkin puree and the remaining ingredients; stir to combine. Place lid askew to let steam out, and stir mixture occasionally over the next 8 hours. When mixture has thickened and reduced by 1/3, remove cinnamon sticks and run immersion blender to achieve smoother texture.
3. If preserving, process in a canning water bath 10 minutes. Pumpkin butter MUST NOT be stored at room temperature - even if it has been processed and vacuum sealed, store in the fridge. Will keep up to 6 months.
4. Enjoy!

pumpkin puree, sugar, cinnamon, ground ginger, allspice, cloves, apple cider, cinnamon sticks, maple syrup

Taken from food52.com/recipes/18909-cinderella-pumpkin-butter (may not work)