16 ounces pumpkin puree
1 cup unsweetened apple juice (plus extra if needed)
2 tsp pumpkin pie spice
1/2 cup sugar
1/4 cup maple syrup
1 tsp vanilla paste or extract
Combine all ingredients in a heavy-bottomed, deep saucepan. Cook until it comes to a soft boil. Place a lid over the pan, leaving it tilted to vent. The mixture will be very thick and splatters. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. Add additional apple juice if the mixture is too thick.
Store in airtight jars in the refrigerator up to two weeks. Alternatively, you can freeze the pumpkin butter. Traditional canning methods are not recommended for preserving pumpkin butter.
A spoonful is delicious stirred into applesauce.