Place the pumpkin puree, apple juice, and brown sugar into the slow cooker.
Add the ground cinnamon, nutmeg, cloves, and salt to the slow cooker.
Pour in the lemon juice and stir all the ingredients thoroughly to combine.
Cover the slow cooker and set it to cook on low heat for 6 to 8 hours.
Stir the mixture occasionally during cooking to prevent sticking and ensure even thickening.
Continue cooking until the mixture becomes thick and darkens to a smooth, butter-like consistency.
Once cooked, remove the slow cooker insert and allow the pumpkin butter to cool completely.
Transfer the cooled pumpkin butter to sterilized jars or containers for storage.
Refrigerate the jars and use the pumpkin butter as a delicious spread or ingredient in your favorite recipes.
Enjoy your homemade slow cooker pumpkin butter!”
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