Pumpkin puree slow-cooked or stovetop recipe made with pumpkin pie spices and reduced to make a spreadable pumpkin pie perfect for biscuits, muffins, rolls, crepes, or breads.
Mix together all ingredients in the appropriate cooking container. For a slow cooker method, set to low and cook for about 5 hours. For a stovetop method, set a stockpot over medium-high heat and cook down until the mixture thickens. Stir often to reduce scorching. Reduce heat if necessary.
This recipe CAN NOT be canned! So ladle butter in clean freezable mason jars with appropriate lids. Either freeze for up to six months or store in the refrigerator for about a month.