Spray the bottom and sides of your slow cooker with vegetable cooking spray. Add all the ingredients and cover and cook on high for 3 hours. Then, take the lid off your slow cooker and let it cook for another hour.
Shut the slow cooker off and let the pumpkin butter sit so it thickens. Transfer to glass jars and keep in your refrigerator with the lids on tight for 1 month. You can keep in the freezer for 3 months. Enjoy!
This makes about 28 Tablespoons. Serving size is 2 Tablespoons and it is 0 Points.
Recipe by Dee Dee Does at https://deedeedoes.com/best-pumpkin-butter-recipe-slow-cooker-instant-pot-stove-top/