Put pulp from roasted vegetables into a crock pot. Add the rest of the ingredients. With an immersion blender, blend until smooth. You can add a little water if it helps - you want the consistency to be like very thick baby food. Alternately, you can puree the mixture in a upright blender in batches, and then return it to the crock pot.
Set the crock pot on low, cover and leave it alone for about four hours. Uncover and cook until it is the desired thickness.
Pumpkin Butter can be refrigerated for six weeks or frozen for six months.**
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