Slow Cooker Pumpkin Spice Butter

Rich, deeply spiced pumpkin butter that practically makes itself. Spread it on toast, stir it into oatmeal, swirl through yoghurt — or eat it by the spoonful from the jar. No shame.

Ingredients

• 2 cans (15 oz each) pure pumpkin purée, or 3 cups roasted pumpkin
• ¾ cup brown sugar, packed
• 2 tbsp maple syrup
• 1½ tsp cinnamon
• ½ tsp ground ginger
• ½ tsp allspice
• ¼ tsp ground cloves
• Pinch of nutmeg
• Pinch of salt
• Juice and zest of ½ orange

Instructions

1. Combine all ingredients in the slow cooker and stir well.
2. Cook on LOW with the lid slightly ajar — prop it open with a wooden spoon to let moisture escape and concentrate the flavour — for 4 to 5 hours, stirring every hour.
3. It's ready when it's thick, dark, and deeply fragrant.
4. Blend smooth or leave with a little texture, as you prefer. Ladle into jars.
5. Keeps refrigerated for 3 weeks, or freeze for up to 3 months.