• In a large oven roaster or large slow cooker, combine all ingredients and stir together. Turn heat to about 350 and bring pumpkin mixture up to 180° F, uncovered stirring every so often.
  9 cups pumpkin puree, 5 1/2 cups apple cider, 1 1/2 cups white sugar, 1 cup brown sugar, 1/2 cup fresh lemon juice, 1 1/2 teaspoons kosher salt, 1/2 teaspoon ground white pepper, 2 1/2 teaspoons vanilla, 1/2 cup orange liqueur, 2 teaspoons ground cinnamon, 2 teaspoons ground coriander, 2 teaspoons ground allspice, 2 teaspoons ground nutmeg, 2-3 teaspoons ground ginger
• Reduce heat if the edges of the roaster are getting too dark and cook until spread is thick enough for a spread. If you take a spoonful of the mixture and turn it sideways, it should stay on the spoon rather than drip off (see video below)

  Using a funnel, spoon mixture into jars and either let cool and then refrigerate.

To Store:

• Ladle the hot pumpkin butter into clean jars or freezer-safe containers, leaving 1/2 inch of headspace. Cool, then refrigerate for up to 3 weeks or freeze for up to 6 months.

  Do not store at room temperature. There is no tested safe method for canning pumpkin butter.
• Because of the density of pumpkin and the pH level, canning does not ensure a long shelf life. Keep it refrigerated, even after canning. It should last refrigerated for up to 3 weeks.