I am obsessed with Pumpkin, and this is one of my favorite ways to use it. Because really, what product would not be improved by slathering pumpkin on it? It's rich and creamy and basically gives me the excuse to eat pumpkin pie on toast.
1 30 oz can of pumpkin puree
2 Tbsp cinnamon
1 Tbsp pumpkin pie spice
2/3 cups brown sugar
2 cups apple cider or apple juice (cider will make an extra spicy butter)
1. Add all the ingredients together in a pot or sauce pan. I find a sauce pan heats up quicker and provides a more even reduction. Set heat to medium.
2. Stir to break up the pumpkin chunks. When the pumpkin has fully incorporated reduce the heat to medium low.
3. Let simmer uncovered on medium low for 1-1 1/2 hours depending on the consistency you'd like. The longer you let it simmer the thicker and more "butter-y" the butter will become. Once it reaches the consistency you prefer, take it off the heat and let it cool a bit.
4. Eat it. On everything. My current favorite way to eat it is on vanilla Greek yogurt with chopped walnuts. Nom nom nom!