Set your crock pot on low heat.

In the bottom of the crock pot, thoroughly combine all of your ingredients.

Cover and let cook for about 5 hours, stirring occasionally, until pumpkin butter is thick enough to stick to a spoon turned upside down.

Spoon pumpkin butter into a jar and let cool completely in the refrigerator before using.

It keeps in the refrigerator for up to one week or the freezer for up to 6 months.