Step 1

In a saucepan over medium heat add the pumpkin puree, brown sugar, honey, lemon juice, pumpkin pie spice and seas salt. Stir to combine.

Step 2

Heat while stirring until the sauce goes from bright orange to a dark orange and thickens a bit, about 5 minutes.

Step 3

Remove pan from heat and let the pumpkin butter cool slightly.

Step 4

Pour the pumpkin butter into a sealable container and let cool to room temperature.

Step 5

Store in an air tight container in the refrigerator for 7-10 days.