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

Cook, stirring often, until the pumpkin thickens slightly but is still spreadable, about 20-30 minutes. Taste, adding more maple syrup if needed to sweeten.

Remove from the heat and let cool completely. Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer-safe containers for up to 3 months.

Slow Cooker: In the bowl of your slow cooker, combine the pumpkin puree, apple cider, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and kosher salt. Cover and cook on high for 3-4 hours.

During the last 45 minutes of cooking, remove the lid to allow the pumpkin butter to thicken. Taste, adding more maple syrup if needed to sweeten.

Turn off the heat and let cool completely before transferring to storage containers.