Combine all ingredients in a 2 quart slow cooker and mix well.
Cover and cook on high for 3 hours- stirring occasionally to prevent scorching.
Refrigerate or Freeze leftovers. Reheat and stir portions before eating to smooth out sweeteners.
We've tested this recipe several times using Sukrin brand substitutes for the sugar and brown sugar. We have not tested Splenda. The results will likely be different due to the different sweeteners.
Our low carb version leftovers need to be reheated before eating due to the sugar substitutes. The sugar substitutes tend to crystalize when leftovers are refrigerated. However, you can just pop the portion you want to eat into the microwave and stir and it smooths right back out.
If you do not have a 2 quart slow cooker, you can use a heat safe bowl inside your slow cooker to reduce the cooking vessel size. See video for details.
While the original recipe for pumpkin butter provided a canning method, it is no longer recommended. Refrigerate or freeze leftovers instead.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.