22 oz pumpkin puree
1 1/4 cups coconut palm sugar
1 cup apple juice or apple cider
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
1 dash salt
1. Add all the ingredients to the slow cooker and stir. Cover and cook on LOW for 5 hours, stirring once at the 4 hour mark.
2. Stir and serve warm over ice cream or refrigerate or freeze for later and serve on toast.
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