Pumpkin Butter

You should totally try this!  It tastes great in plain Yogurt and delish on toast....
While searching for a great recipe, I found a warning...don't can this (freeze only)! So FWIW....canning is off the table.

Now, parts of me wonder, could we reduce the sugar from 1 1/4 cups to half that amount and add 1/2c of unsweetened apple sauce instead?  I'm thinking you totally could, however I haven't had a chance to test this out.  If you do try it, please let me know how it turns out! 

Pumpkin Butter 
Yields 10oz
21 Day Fix Portions: 1 Orange

Ingredients:
4 cups of pumpkin (approximately 2 15 ounce cans, or use your own pumpkin purée)
1 1/4 cup maple syrup or honey (sugar works, too, but we are reducing our sugar intake)
2 t cinnamon
1 t ground ginger
1/2 t nutmeg
1 t vanilla extract, optional


Directions:
Mix together pumpkin purée, maple syrup (or other sweetener), and vanilla (if you are using it) in the crock-pot.

Cover, and cook on high for 4 hours or overnight on low for 8 hours.

In the last hour of cooking, add the cinnamon, ginger, and nutmeg, and crack the lid to let 
moisture out if you want a thicker consistency.

Cool and store in jars at the bottom of your fridge or freezer!