6 Ingredient Spiced Pumpkin Butter

1. Choose the stovetop or slow cooker method. For the stovetop, stir all the ingredients together in a medium saucepan and bring to a gentle boil over medium heat. 2. Cook for 20–30 minutes, stirring frequently, until slightly thickened but still easy to spread. Taste and add more maple syrup if desired, then remove from the heat. 3. Alternatively, combine all the ingredients in a slow cooker. Cover and cook on high for 3–4 hours, removing the lid for the final 45 minutes so the mixture can thicken. Taste, add more maple syrup if desired, and turn off the heat. 4. Let the pumpkin butter cool; it will thicken further as it cools. Transfer to glass jars and refrigerate for up to 1 month, or use freezer-safe containers and freeze for up to 3 months.