In a saucepan, combine the pumpkin puree, brown sugar, water, pumpkin spice and pumpkin extract and bring to a boil. Once it boils, lower the heat and simmer for about 10 minutes, stirring every now and then, until it thickens and becomes a syrup.

In the mean time, stud the orange slices with the cloves and reserve.

Transfer the syrup to the slow cooker and add the remaining ingredients, stirring to combine.

Cover and cook on low for 2-3 hours or until fragrant and warm. Remove the cinnamon, star anise and orange slices and serve.