Creating pumpkin butter in a slow cooker requires pumpkin puree, sugar, apple juice and spices. It cooks on low for a minimum of six hours. The cooking time depends on the desired thickness of the finished pumpkin butter.
Making pumpkin butter begins with making pumpkin puree. For this purpose, a 5- to 6-pound baking pumpkin is needed. Remove the stem, and split the pumpkin in half. Remove the fibers and seeds, and sprinkle the pumpkin flesh with a dash of kosher salt. Place the pumpkin halves cut-side down on a baking sheet, and bake at 400 degrees Fahrenheit for 30 to 45 minutes, or until a paring knife easily slips into the pumpkin. Remove the pumpkin from the oven, and allow it to cool for an hour.
Use a large spoon or scoop to remove the pumpkin flesh from the rind, and place the flesh into the bowl of a food processor. Process for three to four minutes, or until the flesh is a smooth puree.
Place 3 cups of the pumpkin puree into a slow cooker. Add 1 cup of apple juice, 1 cup of brown sugar, 2 teaspoons of cinnamon, 1/4 teaspoon of ground cloves and 1/2 teaspoon each of ginger and nutmeg. Stir to mix the ingredients well, cover, and cook on low for six hours, or until the pumpkin butter has reached the desired thickness.