Cinderella Pumpkin Butter

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   ["To roast your pumpkin: Preheat oven to 400. Cut pumpkin in half, scoop out seeds and inner flesh. Cut into wedges and roast cut-side down for 40-50 minutes, or until flesh is soft. Scoop out flesh and puree.", "Turn your slow cooker on to its ""low - 8 hr setting"". Add pumpkin puree and the remaining ingredients; stir to combine. Place lid askew to let steam out, and stir mixture occasionally over the next 8 hours. When mixture has thickened and reduced by 1/3, remove cinnamon sticks and run immersion blender to achieve smoother texture.", "If preserving, process in a canning water bath 10 minutes. Pumpkin butter MUST NOT be stored at room temperature - even if it has been processed and vacuum sealed, store in the fridge. Will keep up to 6 months.", "Enjoy!"]

* Per serving · 4 servings · Values may vary.