Stove-Top Method: In a medium saucepan, combine pumpkin puree, apple cider, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and kosher salt. Bring to a gentle boil over medium heat.

Simmer and Thicken: Cook, stirring often, until the mixture thickens to a spreadable consistency, about 20-30 minutes. Taste and add more maple syrup if needed for sweetness.

Cool Down: Remove from heat and let cool completely. The pumpkin butter will thicken further as it cools.

Slow Cooker Method: Combine all ingredients in your slow cooker. Cover and cook on high for 3-4 hours.

Thicken in Slow Cooker: During the last 45 minutes of cooking, remove the lid to allow the pumpkin butter to thicken. Taste and add more maple syrup if needed.

Store: Transfer the cooled pumpkin butter to glass jars. Store in the fridge for up to 1 month or freeze for up to 3 months.