I've done it…I've figured out how to put fall in a bottle. Or a jar. The point is…this butter is everything you want in an autumn recipe. Smear it on bread, stir it into your favorite squash soup, or use it to garnish your vanilla ice cream.
4 cups canned pumpkin purée
1/2 cup maple syrup
1/2 cup honey
1/2 cup apple cider
1 tsp vanilla extract
2 Tbsp apple pie spice
Combine the pumpkin, maple syrup, apple cider, and vanilla extract in a slow cooker. Cover and cook on high for 2–4 hours. In the last hour of cooking, add the apple pie spice. Pour into jars and cool in the fridge.
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