Fall Pumpkin Apple Butter Crockpot

Easy recipe for a fruity spread on toast or waffles. Keeps in the fridge for quite a long time (if any is leftover!).

• Ready In: 5 hrs 10 mins
• Serves: 24
• Yields: 5 cups

Ingredients

• 2 (15 ounce) cans pumpkin
• 2  cups granny smith apples, peeled and shredded
• 2  cups  sugar free  apple juice
• 1  cup brown sugar, firmly packed
• 2  teaspoons cinnamon, ground
• 1  teaspoon ginger, ground
• 1⁄2 teaspoon clove, ground
• 1⁄4 teaspoon salt

Directions

1. Line crockpot with disposabel crockpot liner (optional). Mix all ingredients in 4-5 quart crockpot. Cook on high for 5 hours, stirring well every two hours. Allow to cool, then store in a covered container in the refrigerator for up to two months.
2. Serve on toast, English Muffins, pancakes or waffles.