Add all of the ingredients to a slow cooker and stir gently to combine.
Cook on low heat for 5 hours, or high heat for 2.5 hours, stirring occasionally.
Let cool and then spoon into an airtight container.
Store in the refrigerator for up to 2 weeks.
Notes
Make your own pumpkin puree by roasting a halved and scooped out sugar pumpkin for 45 minutes at 350° F. Then pulse in a food processor until smooth or mash with a fork or potato masherDo not use the canned pumpkin pie filling.Substitute white sugar or dark brown sugar for the brown sugarSubstitute ¼ cup of the brown sugar for ¼ cup maple syrup if desired.Apple cider adds a bit of tartness and freshness to the pumpkin butter.Use apple juice instead of apple cider. If you don’t have store-bought pumpkin pie spice, you can make homemade pumpkin pie spice easily.